Lamb Sausage Pilaf

• 2 tsp oil
• 6 None merguez lamb sausages
• 1 None large onion, thinly sliced
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 2 oz basmati rice
• 3 cups chicken stock
• 1 (10 oz) can corn
• 1/3 cup currants
• None None chopped fresh cilantro leaves, for garnish
• None None tzatziki, to serve

1. Heat oil in a large saucepan over high heat. Cook sausages for 8-10 mins, turning, until browned and cooked through. Transfer to a plate. Slice thinly. Cover to keep warm.
2. Add onion to pan and cook for 5-6 mins, until golden. Add spices and cook, stirring, for 1 min. Add rice then stock. Bring to a boil, stirring. Reduce heat and simmer, covered, for 12-15 mins, until stock is absorbed. Fluff rice with a fork and stir in sausages, corn and currants. Sprinkle with cilantro. Serve with tzatziki.

oil, lamb sausages, onion, ground cumin, paprika, turmeric, basmati rice, chicken stock, corn, currants, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/28509 (may not work)