Spiced lamb pilaf

Name: Spiced lamb pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 500 g essential British Lamb Mince; 2 tbsp butter; 95 g Cooks' Ingredients Rose Harissa Paste; 1 cinnamon stick; 2 tsp ground cumin; 225 g basmati rice; 500 g Cooks' Ingredients chicken stock, hot; 100 g soya beans; 30 g tub Cooks' Ingredient Barberries; 2 tbsp mint leaves, finely chopped; 2 tbsp corinader, finely chopped

This pilaf brings together tender lamb mince, fluffy rice, the floral harissa paste, and bursts of flavour brought by the barberries.

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Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins
Plusresting

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Ingredients

1 tbsp olive oil
1 onion, finely chopped
500g essential British Lamb Mince
2 tbsp butter
95g Cooks' Ingredients Rose Harissa Paste
1 cinnamon stick
2 tsp ground cumin
225g basmati rice
500g Cooks' Ingredients chicken stock, hot
100g soya beans
30g tub Cooks' Ingredient Barberries
2 tbsp mint leaves, finely chopped
2 tbsp corinader, finely chopped

Method

Heat the olive oil in a heavy-based, wide saucepan and add the onion. Fry over a medium heat for about 8-10 minutes, stirring often, until soft and light brown. Stir in the lamb and brown all over, making sure any large clumps of meat are broken down.
Add the butter and, once melted, stir in the harissa, cinnamon stick and cumin. Mix in the rice. Add the hot stock, soya beans and barberries, and bring to the boil, then reduce the heat to low, cover tightly and cook for around 15-20 minutes, until the rice is tender.
Remove from the heat and, without removing the lid, leave to rest for another 15 minutes.
Fluff up the rice mixture with a fork, garnish with the chopped herbs and serve immediately. Delicious with the roast aubergines with tahini yogurt dressing on the side.