Lamb Sausage Pilaf

• 2 teaspoons oil
• 6 lamb sausages merguez
• 1 onion large, thinly sliced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 2 ounces basmati rice
• 3 cups chicken stock
• 10 ounces corn
• 1/3 cup currants
• cilantro leaves chopped fresh, for garnish
• 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, merguez, onion, ground cumin, paprika, turmeric, basmati rice, chicken stock, corn, currants, cilantro

Taken from www.yummly.com/recipe/Lamb-Sausage-Pilaf-1401197 (may not work)