- 2 tablespoons sunflower oil
- 500g lean lamb mince
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 2 teaspoons ground cardamom
- Pinch of dried chilli flakes
- 1 tablespoon honey
- Juice of 1 lemon, plus wedges to serve
- 1 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 cup (200g) Basmati rice
- 1 1/2 cups (375ml) Massel vegetable liquid stock, heated
- Pinch of saffron threads
- 1/4 cup (40g) raisins
- 2 carrots, coarsely grated
- 150g grated pumpkin
- Zest of 1 orange
- Toasted flaked almonds, to serve
- Mint leaves, to serve
- Thick Greek-style yoghurt, to serve
- Step 1Heat oil in a saucepan over medium-high heat. Add lamb and spices, season, then cook, breaking up any lumps with a spoon, for 6-8 minutes until browned. Add honey and stir to coat, then remove lamb with a slotted spoon and transfer to a bowl. Pour over lemon juice, cover and keep warm.
- Step 2In the same pan, cook onion and garlic, stirring, for 5-6 minutes until golden. Add rice, stirring to coat, then season. Stir in hot stock, then cover, reduce heat to low and gently simmer for 15 minutes.
- Step 3Meanwhile, combine saffron and raisins in a small bowl and soak in 1 tablespoon hot water for 5 minutes.
- Step 4Remove the lid from the pan and stir in carrot, pumpkin, orange zest, raisins and saffron plus soaking liquid. Return the lid and remove from heat. Stand for 5 minutes, then fluff up rice with a fork and stir in the lamb. Transfer to a platter.
- Step 5Top pilaf with almonds and mint, then serve with yoghurt and lemon wedges.
- Low carb
Please note that this recipe has been re-tested and the spice measurements have now been adjusted.
- Author: Jessica Brook & Phoebe Wood
- Image credit: Andy Lewis
- Publication: Taste.com.au