Name: Jewelled lamb pilaf with spiced yogurt
Total time: 2100 s
Yield: 4
Ingredients: 300 gram lamb steak; 1 onion; 225 gram basmati rice; 2 teaspoon harissa paste; 1 teaspoon turmeric; 600 millilitre lamb stock; 1 cinnamon stick; 3 tablespoon Greek yogurt; to taste pomegranate seeds; to taste pistachios; 1 handful mint

Step 1

Heat 1 tbsp olive oil over a medium heat in a shallow, lidded sauté pan. Fry the lamb (300 g) for a few minutes to brown, then remove with a slotted spoon and set aside. Discard any excess oil, leaving enough to fry the onion (1) . Gently fry the onion for 10 minutes.

Step 2

Add the rice (225 g) and stir thoroughly to coat in the oil. Cook for 1 minute, then add the harissa (10 g) and turmeric (2 g) and fry for 2 minutes. Add the lamb stock (600 g) , cinnamon stick (1) and lamb and bring to the boil. Cover and simmer on the lowest heat for 12 minutes, until all the stock has been absorbed. Leave to stand, covered, for 10 minutes.

Step 3

While the pilaf is standing, put the yogurt (45 g) into a bowl and swirl in the remaining harissa.

Step 4

Fluff up the rice with a fork, then scatter with the pomegranate seeds (to taste) , pistachios (to taste) and mint (1 handful) . Serve with the spiced yogurt.

Jewelled lamb pilaf with spiced yogurt

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