This is a spectacular dish using ground lamb and incorporating the rich flavors of cranberries, pomegranates and figs.
Ingredients
2 tbsp olive oil, plus extra for drizzling
1 lb ground lamb
1 onion, roughly chopped
2 cloves garlic, crushed
1 red chile, deseeded and finely sliced
1 tsp ground allspice
2 oz dried cranberries
2 oz dried figs, chopped if large
300 grams basmati rice
900 grams hot lamb stock. (For those in the US, Amazon.com sells Knorr lamb stock cubes and I use them a lot. They are wonderful!)
To serve
2 tbsp chopped flat leaf parsley or mint or a mixture of both
40 grams shelled pistachio nuts, roughly chopped
60 grams Greek feta cheese, crumbled
1/2 pomegranate, seeds only
greek yoghurt, to serve
Directions
Heat the oil in a deep frying pan over medium high heat and sear the lamb for 5 minutes or so until lightly browned.
Add the onion, reduce the heat and fry until soft and golden.
Stir in the chile, allspice and garlic and cook for another 3 minutes then stir in the cranberries and figs.
Add the rice and stir briefly to mix the rice with the other ingredients.
Put in the lamb stock and season to taste.
Bring to the boil, stir once then immediately reduce the heat to a gentle simmer.
Now cover the pan tightly and cook for 20 minutes until the liquid has been absorbed and the rice is tender.
Don’t stir the rice during this time.
To serve
Gently fold the herbs through the pilaf with the pistachios and most of the feta.
Pile the pilaf onto 4 warm plates and sprinkle over the pomegranate seeds and remaining feta.
Drizzle over a little olive oil and serve with Greek yoghurt on the side