- 2 red onions
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 400g lean lamb steak
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 140g wild and basmati rice
- handful mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 120g pack fresh pomegranate seeds
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- 50g chopped pistachio
- 50g dried cranberries
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- juice ½ orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.