Ingredients

The following ingredients have 4 Servings
  • 2 tbsp Extra Virgin Olive Oil
  • 1 medium Onion (chopped)
  • 2 cloves Garlic (finely chopped)
  • 1 Cinnamon Stick (broken in half)
  • 30 g Pine Nuts
  • 1 tbsp Cumin
  • 1 tsp Aleppo Pepper
  • 300 g Rice
  • 750 ml Water
  • 400-500 g Cooked Lamb (cut into chunks)
  • A pinch of Saffron Threads (steeped in 50ml of warm water)
  • 2 Carrots (peeled and chopped into battons)
  • Fresh Coriander/Cilantro (to serve)
  • Greek Yoghurt (to serve)

Instruction

  • Place the oil and onion in a large saucepan then place over a low heat and allow the onions to slowly sweat for 5 minutes. Then add the garlic and pine nuts plus a good sprinkling of salt and pepper. After another 5 minutes add the cinnamon, cumin and aleppo pepper. Cook until fragrant.
  • Tip in the uncooked rice and stir to combine with all the spices. Raise the heat to medium then add the water and saffron. Bring to a boil and simmer for 15 minutes, adding the carrots and lamb 10 minutes before the end of cooking. Serve with coriander (cilantro), yoghurt and an extra sprinkling of aleppo pepper.