Grate 1 onion into a shallow dish,
add the cinnamon and ½ tbsp olive oil,
then mix. Place the lamb steaks in the
dish, rub in the marinade, then cover
and set aside while you make the rice.
Place the rice and 600ml water in a
pan. Bring to the boil, then turn down
and simmer, covered, until all the water
has evaporated – about 20 mins. Take
off the lid and cool. Finely chop the
remaining red onion and mix into the
rice along with the herbs, pomegranate,
pistachios and cranberries. Finally mix
in the orange and lemon juice, the
remaining olive oil and season well.
Remove the lamb from the marinade,
shaking off any excess. Griddle for about
5 mins on each side, depending on how
you like your meat, and serve with a
big spoonful of rice.