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Lamb, pomegranate & pistachio pilaf
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Exotic one-pot Middle Eastern dinner delight.
Ingredients:
  • 200g Brand Greek style yoghurt, plus extra to serve
  • 56.00 gm mild curry paste
  • 4.00 garlic cloves, crushed
  • 1kg diced lamb
  • 1 pomegranate, seeds removed
  • 36.80 gm vegetable oil
  • 2 onions halved, sliced
  • 2.50 gm ground cumin
  • 1 bunch English spinach, stalks trimmed, chopped, blanched
  • 1 cardamom pod, squashed
  • 18.20 gm Brand olive oil
  • 1 onion, chopped
  • 1 star anise
  • 400.00 gm basmati rice
  • 510.00 gm chicken stock
  • 82.50 ml Brand roasted & salted pistachios, chopped
Instructions:
  • In a large glass bowl, combine 200g yogurt with curry paste and garlic. Mix well. Add lamb cubes and stir until coated with the yogurt mixture. Refrigerate, covered, for 1 hour to marinate.
  • Blend pomegranate seeds until smooth, then strain through a sieve into a bowl, saving the juice and discarding the pulp.
  • In a large saucepan over medium heat, warm oil. Sauté onion for 10 mins until golden and tender. Stir in cumin and cook for 30 secs to release the fragrance. Remove onion from the pan and turn up the heat to high. Brown the lamb mixture by stirring for 2-3 mins. Pour in pomegranate juice and add enough water to cover the lamb. Bring to a boil, then lower the heat and simmer covered for 40 minutes until the lamb is tender.
  • While the pilaf is cooking, heat olive oil in a saucepan over medium heat. Sauté onion until softened, about 5 minutes. Stir in garlic, cardamom, and star anise and cook until fragrant, about 30 seconds. Add rice and mix well to coat. Pour in hot stock and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Finally, stir in pistachios and pomegranate arils before serving.
  • Preheat the oven to 200C (180C fan-forced). Pour the lamb mixture into an 8-cup ovenproof dish. Layer with caramelised onions, spinach, and pilaf. Bake for 15 minutes until the rice forms a golden crust. Serve with a dollop of extra yogurt.

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