Lamb Pilaf

• 2–3 Tbsp. olive oil + more as needed
• 1 lb. lean ground lamb
• Kosher salt and pepper
• 1 yellow onion, chopped fine
• 1 bell pepper (red and roasted is best), chopped
• 1 bay leaf
• 2 tsp. brown mustard seed
• 2 tsp. whole cumin seed
• 2–3 tsp. minced garlic
• 1 cup basmati rice
• 2 Tbsp. unsalted butter
• 0.75 cup Marsala
• 1.25 cups chicken broth
• 0.25 tsp. cayenne
• 4 Roma tomatoes, diced
• Chopped parsley for garnish

Heat 1 Tbsp. of the oil in a skillet (one you've got a lid for) over medium to medium-high heat. Add the lamb, season with salt and pepper, and brown quickly. Transfer the lamb to a bowl and set aside.

Drain the skillet and add another Tbsp. of oil. When hot, add the onion, bell pepper, bay leaf, mustard seed, and cumin. Sauté until the vegetables are soft and aromatic. Add the garlic, rice, butter and more oil if needed. Sauté until the rice is translucent.

Deglaze the skillet with the wine and cook until the wine is reduced to almost dry. Add the broth and return the lamb to the skillet. Add cayenne, salt, and pepper. Bring this to a simmer, reduce the heat to low, cover the skillet tightly and cook for 20 minutes, until the rice is tender.

Remove the skillet from the heat. Pick out the bay leaf and fold in the tomatoes, cover and set aside for 5 minutes. Taste and adjust seasoning. Serve garnished with parsley.

Serves four, or six as part of a multi-course meal.