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Recipe by olive magazine

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1. Heat 2 tbsp olive oil in a large frying pan and cook the lamb until it has a good colour all over and is done to your liking (rare to medium rare is good). Lift out with a slotted spoon.
2. In the same pan, cook the onion until soft and golden (you might want to add a little more oil). Stir in the chilli, allspice and garlic and cook for another minute.
3. Add the basmati rice and stir briefly to get it coated in the oil. Now add the stock, seasoning and dried fruit. Bring to the boil then immediately turn down to a simmer. Cover and cook for 15-20 minutes until the liquid has been absorbed and the rice is tender (don't stir the rice while it's cooking). If the rice isn't tender, pour in a little boiling water, replace the lid and cook for 4-5 minutes. If the stock hasn't completely been absorbed, whack the heat up to quickly reduce the liquid.
4. Season the rice and gently fork through the lamb, feta, herbs and pistachios. Shower with pomegranate seeds at the last minute. Plain Greek yogurt is good on the side.

Per serving

852 kcalories, protein 44.2g, carbohydrate 94.2g, fat 35.8 g, saturated fat 12.9g, fibre 2.9g, salt 1.86 g

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• Cat

  10 January 2008

  Cat commented on this recipe

  I don't seem to be able to add this to my binder... is anyone else having a problem?

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• Pat Lim

  16 January 2008

  Pat Lim rated and commented on this recipe

  

  Wonderful mix of texture, taste and colours.

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• Aud

  12 April 2008

  Aud commented on this recipe

  had three friends for supper last night, I faithfully followed the menu and the meal was a great success. all the different flavours just blended together beautifully. Many thanks for enhancing my reputation as a provider of good food.

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• JeanetteA

  19 November 2008

  JeanetteA commented on this recipe

  Delicious. Always a success.

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• JeanetteA

  19 November 2008

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Ingredients

• olive oil
• 500g lamb fillet, cut into chunks
• 1 onion , roughly chopped
• 1 red chilli , halved, seeded and finely sliced
• ½ tsp ground allspice
• 2 garlic cloves , crushed
• 350g basmati rice
• 750ml chicken or lamb stock
• 50g dried cherries or dried cranberries , soaked in hot water for 30 minutes and drained
• 50g dried or ready to eat figs
• 75g feta cheese , crumbled
• 2 tbsp chopped flat-leaf parsley or mint
• 35g shelled pistachios
• seeds from one half pomegranate

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour

Ingredients

• olive oil
• 500g lamb fillet, cut into chunks
• 1 onion , roughly chopped
• 1 red chilli , halved, seeded and finely sliced
• ½ tsp ground allspice
• 2 garlic cloves , crushed
• 350g basmati rice
• 750ml chicken or lamb stock
• 50g dried cherries or dried cranberries , soaked in hot water for 30 minutes and drained
• 50g dried or ready to eat figs
• 75g feta cheese , crumbled
• 2 tbsp chopped flat-leaf parsley or mint
• 35g shelled pistachios
• seeds from one half pomegranate

Per serving

852 kcalories, protein 44.2g, carbohydrate 94.2g, fat 35.8 g, saturated fat 12.9g, fibre 2.9g, salt 1.86 g

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