This spiced lamb pilaf is one of those dishes that just feels like a hug in a bowl. Made with Spekko’s long grain rice, it’s full of colour, flavour, and heart.
Spiced lamb pilaf
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 tsp grated fresh ginger
- 2 garlic clove, minced
- ½ tsp ground turmeric
- 2 tsp ras el hanout
- 300 grams lamb mince
- 1 tbsp tomato paste
- 1 tsp lemon zest
- 1 orange sweet potato,peeled and cut into 2cm pieces
- 1 cup Spekko rice
- 2 cups chicken or beef stock cup
- 30 g frozen peas, optional
- 2 tbsp pomegranate seeds
- ¼ cup fresh mint leaves or coriander leaves
- 2 tbsp flaked almonds, toasted
- 2 tbsp greek-style yoghurt
Instructions
HEAT oil in a pot over low-medium heat. Add onion; cook, stirring, for 5 minutes or until soft. Add ginger, garlic , turmeric and ras el hanout; cook, stirring, for 2-3 minutes or until fragrant.
INCREASE the heat to high. Add mince; cook, stirring, for 5 minutes or until well browned. Stir in tomato paste and lemon zest. And cook for 1-2 minutes.
ADD sweet potato and rice; cook, stirring, for 1 minute.
POUR in stock and bring to the boil. Reduce heat to low; cook, covered, for 30 minutes, adding peas for final 2 minutes, until liquid is absorbed and sweet potato is tender. Keep covered; remove from heat and stand for 10 minutes.
FLUFF grains with a fork. Top with pomegranate, mint and almonds; serve pilaf with yoghurt.
Foodie tip 1:
Feel free to swop out Lamb mince for beef mince, it's just as delicious.
Foodie tip 2:
To make your own Ras el hanout spice, combine:
2 teaspoons of ground coriander, cumin and nutmeg
1 teaspoon of ground ginger, allspice, cinnamon, cardamon, cloves, white pepper and salt
Mix to combine. Keep in an airtight container in the cupboard for up to 6 months
ALSO SEE: Rice paper rolls
