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Ingredients
- 2 tbsp Olive oil, plus extra for drizzling
- 4 x 150 g boneless leg of Lamb, steakscubed
- 1 Onion, roughly chopped
- 1 red chilli, deseeded and finely sliced
- 1/2 tsp ground allspice
- 2 cloves Garlic, crushed
- 50 g sour dried cherries
- 50g dried baby Figs
- 350g Basmati rice
- 750ml lamb stock
- 2 tbsp chopped flat leaf Parsley, or mint, or a mixture of both
- 30g Feta cheese, crumbled
- 35g shelledunsalted pistachio nuts, roughly chopped
- 1/2 pomegranate, seeds only
- Greek yogurt, to serve
Method
1. Heat the olive oil in a frying pan and cook the lamb for 3-4 minutes (for rare), or until done to your liking. Set aside to rest on a plate.2. In the same pan, lightly fry the onion until soft and golden. Stir in the chilli, allspice and garlic and cook for another 3 minutes. Add the sour cherries and the baby figs.
3. Add the basmati rice and stir briefly to coat the rice in the pan juices. Pour in the stock and season with salt and pepper. Bring to the boil then immediately turn down to a simmer, cover the pan and cook for 20 minutes until the liquid has been absorbed and the rice is tender. Don't stir the rice during this time.
4. When the rice is cooked, gently stir the lamb into the pilaff along with the parsley or mint, most of the feta and the pistachios.
5. To serve, pile the pilaff onto serving plates and sprinkle over the pomegranate seeds and a bit more feta. Drizzle over a little olive oil and serve with Greek yogurt on the side.
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