• Tunisian rice with raisins, Zespri SunGold Kiwifruit, lamb and cinnamon

    Serves: 4
    Cooking Time: 45 minutes

    Ingredients

    • 45ml (3 tbsp) olive oil
    • 300g long-grain rice
    • 1 cinnamon stick
    • 2,5ml (½ tsp) turmeric
    • 15ml (1 tbsp) fresh coriander leaves + extra, to serve
    • 2,5ml (½ tsp) cumin
    • 750ml (3 cupa) good-quality lamb/chicken stock
    • salt and freshly ground black pepper, to taste
    • 3 Zespri SunGold Kiwifruita, peeled and chopped
    • 60g raisins
    • 60g cashew nuts, toasted
    • 4 lamb rib chops
    • handful fresh mint leaves

    Instructions

    1

    Heat 15ml (1 tbsp) of the olive oil in a saucepan over , add the rice and fry, 2 minutes.

    2

    Add the cinnamon, turmeric, coriander and cumin, pour in the stock and season to taste. Bring to a boil before reducing the heat and allowing the mixture to simmer over low heat, 10 minutes. Remove from heat.

    3

    Heat another 15ml (1 tbsp) olive oil in a large frying pan . Add the Zespri SunGold Kiwifruit, raisins and cashews and fry, 2 minutes.

    4

    Turn the heat to high and add the mint and cooked rice. Sauté the rice and continue until all the ingredients are mixed together.

    5

    Season the lamb chops with salt and freshly ground black pepper and rub with the remaining olive oil.

    6

    Heat a pan over high heat and cook the lamb chops, 3 – 5 minutes. Serve with the Tunisian rice and garnish with fresh coriander.

     

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