I just love rice dishes, especially with these spices!
Serves 4
1 cup jasmine rice, rinsed thoroughly until the water runs clear, then left to dry for 1 hour
4 tbsp butter
3-4 tbsp pine nuts
3-4 tbsp currants
3/4lb ground lamb
1-1/2 cups lamb stock, using lamb stock cubes
1 medium-sized onion, chopped
4 cloves garlic, crushed
1/2 tsp cinnamon
1/2 tsp ground cloves
salt to taste
Put 2 tbsp butter and some olive oil in a heavy bottom braiser over medium heat, add the onions and garlic and saute until the onions begin to soften and turn color a little.
Add the ground lamb plus the other 2 tbsp butter and season with salt and pepper and fry together until the lamb browns.
Add the rice and other ingredients and fry for 2 -3 mins.
Finally, add the stock, bring to the boil then turn down the heat, cover and cook for 20 mins or until the rice absorbs all the stock.
Rest, covered for 20 minutes, then mix together with a fork before serving