Spiced lamb rice with nuts and herbs

Name: Spiced lamb rice with nuts and herbs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 400 g minced lamb; 1 onion (diced); 3 garlic cloves; 2 tbsp olive oil; 1 tin chickpeas (rinsed and drained ); 1 cup rice; 70 g FreshLife slivered almonds; 2 cups stock (chicken or vegetable ); 2 bay leaves; 2 tsp coriander; 2 1/2 tsp cumin powder; 1/2 tsp salt; 1/2 tsp cinnamon; 1/2 tsp black pepper; 1/4 tsp turmeric; 1 tbsp Superb Herb mint (roughly chopped); 1 tbsp Superb Herb parsley (roughly chopped ); 2 tbsp pomegranate seeds; 1 tbsp FreshLife pistachio kernels (chopped )

A shallow pan full of colourful rice dish with a spoon. Various ingredients around it.

An easy one-pan Middle Eastern style rice dish. For a casual gathering.

Print Pin Rate

Prep Time 10

Cook Time 40

Total Time 50

Course Dinner

Cuisine Middle Eastern

Servings people

Ingredients

400 g minced lamb
1 onion diced
3 garlic cloves
2 tbsp olive oil
1 tin chickpeas rinsed and drained
1 cup rice
70 g FreshLife slivered almonds
2 cups stock chicken or vegetable
2 bay leaves

Spice mix

2 tsp coriander
2 ½ tsp cumin powder
½ tsp salt
½ tsp cinnamon
½ tsp black pepper
¼ tsp turmeric

To Serve

1 tbsp Superb Herb mint roughly chopped
1 tbsp Superb Herb parsley roughly chopped
2 tbsp pomegranate seeds
1 tbsp FreshLife pistachio kernels chopped

Instructions

Preheat the oven to 180 C. Heat a large Dutch oven casserole pot with oil. Add the minced garlic and diced onion. Add the lamb and the spices and cook for 3 minutes, stirring often. Add the chickpeas and rice, sauté for 2 minutes. Pour in the stock and add the bay leaves. Mix through. Cover with a lid and bake in the oven for 35-40 minutes.
Remove from the oven. Add the almonds and the chopped herbs and mix through.
Garnish with pistachios and pomegranate seeds. Season with salt and pepper as required.
Serve with tzatziki yogurt and flat bread.