Middle Eastern Lamb Pilaf (GF)

Serves 6

Ingredients:

• ⅓ cup extra virgin olive oil
• 1 brown onion, diced
• 2 garlic cloves, crushed
• 1 cup basmati rice
• 1 ½ cups salt-reduced chicken stock
• 1 ½ tsp curry powder or ras-el-hanout
• 3 tsp ground cumin
• 400g can chickpeas, drained
• 500g lean lamb mince, or leftover roast lamb (see tip)
• ½ cup currants or sultanas
• ½ cup fresh coriander, chopped (substitute mint)
• ½ cup fresh flat-leaf parsley, chopped
• ¼ cup lemon juice
• ½ pomegranate, arils removed, to serve

Method:

1. Heat 1 tbsp of the oil in a large frying pan over medium-high heat. Add the onion and garlic, stirring, and cook for 3 minutes or until onion is soft.
2. Add the rice, 1 tsp of the curry powder and 2 tsp of the cumin and stir to coat, followed by the chicken stock and chickpeas.
3. Cover the pan and reduce heat to medium low, cooking for 12-15 minutes or until all liquid has been absorbed.
4. Remove pan from heat and set aside for 10 minutes, covered, then fluff the rice with a fork to separate the grains.
5. While the rice is cooking, heat another 1 tbsp of olive oil in a medium frying pan over medium-high heat. Add the lamb and remaining curry powder and cumin, stirring to cook until browned and lightly caramelised.
6. Combine the rice mixture, lamb, and remaining ingredients in a large serving bowl. Season well with salt and pepper and sprinkle with the pomegranate arils to garnish.

This recipe was created by Michelle Theodosi (Accredited Practising Dietitian and Credentialed Eating Disorder Clinician) and the team at The Lifestyle Dietitian.

Nutrition Information (per serve):

Per serve (if serving 6)