Middle Eastern Lamb and Rice Pilaf

Cook Time 45 minutes  

Servings 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.