Middle Eastern Lamb and Rice Pilaf

Recipe by: Justine Schofield 

Time: 45 minutes 

Serves: 4

Ingredients:

• 1 tbsp ghee or butter
• 1 onion, diced
• 2 cloves garlic, chopped
• 400g lamb mince
• ½ cup cooked puy, green or black lentils 
• ½ tsp cinnamon 
• 1 tsp allspice 
• 1 tsp ground cumin
• 2 cups basmati rice, rinsed 3 times and then soaked for 1 hour
• 750ml chicken or beef stock

Tabouli topping

• 1 pomegranate, seeds removed
• ½ bunch parsley and mint, finely chopped
• ½ cup walnuts chopped 
• Juice ½ lemon

Dressing

• 100ml tahini
• ¾-1 cup of water 
• Juice ½ lemon
• Pinch salt

Method:

Heat ghee in a saute pan and add the onion and garlic and soften for 2 - 3 minutes. Add the lamb and fry off until it changes colour. Add the spices and cook again for a minute then add the rice and lentils and season with salt. Add the stock, stir and place the lid on. Cook on a medium heat for 20 minutes or until all of the liquid has been absorbed. 

For the tabouli, combine all ingredients.

For the dressing, mix the water into the tahini with an extra splash of lemon juice. The consistency should be like pouring cream. Season to taste.

To serve, drizzle tahini over rice and sprinkle with tabouli.