Moroccan inspired lamb herby rice
Serves 4
Ingredients
500g lamb mince
1 large brown onion
1.5 tbsp ras el hanout
1/2 cup raisins
1 cup white rice
2 cups chicken stock
1/3 chopped pistachio
Big handful of chopped Italian parsley
Feta cheese
To serve: chilli flakes, pomegranate seeds & extra herbs to serve (dill, coriander) also some garlic flat breads on the side.
1.5 cup of thick Greek yoghurt
1 small clove of garlic - minced
Juice of 1 juicy lemon
Instructions
Heat a large deep dish pan, add a good glug of oil and fry the lamb and onion for roughly 6 mins.
While that is cooking add in the ras el hanout and raisins and a splash more oil.
Now mix in the rice and stock. Turn the heat to low, put the lid on and let it simmer for 15- 20 minutes. Turn the heat off keep the lid on and let it sit for 5 minutes.Mix together the yoghurt sauce, season and set aside.
Remove the lid & gently stir through most of the chopped parsley and pistachios.
Then sprinkle with big chunks of feta, chilli flakes (optional) and the rest of the parsley and herbs plus some pomegranate seeds!Smear the yoghurt on the bottom of each plate and spoon the lamb rice over the top.
Serve with some buttery garlic flat breads.
