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Ingredients
- 2 cups (400 g/13 oz) basmati rice
- 600 g (1¼ lb) lamb fillets, cubed
- ½ teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 40 g (1¼ oz) butter
- 2 onions, sliced
- 1 bay leaf
- 1 cinnamon stick
- 1 teaspoon ground allspice
- ¼ teaspoon ground cloves
- 2 tablespoons tomato paste (purée)
- 3½ cups (875 ml/28 fl oz) beef stock
- 3 tablespoons finely chopped parsley
- ⅓ cup (50 g/1¾ oz) pine nuts, toasted
- ⅓ cup (40 g/1¼ oz) raisins
- 50 g (1¾ oz) dried apricots, halved
- 2 tablespoons mint
- ⅓ cup (80 g/2¾ oz) thick natural yoghurt, to serve
Method
1. Soak the rice in boiling water for 30 minutes.
2. Toss the lamb in the cayenne, coriander and cumin. Heat the oil in a large saucepan over medium heat and cook the lamb in batches until browned all over. Remove from the pan.
3. Melt the butter in the same pan and cook the onion over medium heat for 5 minutes, or until soft. Add the bay leaf, cinnamon, allspice and cloves and cook for 30 seconds, then add the tomato paste. Cook for 1 minute, then return the lamb to the pan. Add 2 cups (500 ml/16 fl oz) of the stock, bring to the boil, then reduce the heat and cover with a lid. Simmer for 1½ hours, or until the liquid has been absorbed and the lamb is tender.
