Middle Eastern Spiced Lamb Rice with Pistachio and Almonds

Serves: Approx. 4

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INGREDIENTS

400g minced lamb 

1 onion diced 

3 garlic cloves 

2 tbsp olive oil 

1 tin chickpeas 

1 cup rice 

70g FreshLife Slivered Almonds 

2 cups stock 

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 

Garnish

1 tbsp mint 

1 tbsp parsley 

2 tbsp pomegranate seeds 

1 tbsp chopped FreshLife Pistachio 

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METHOD

• Preheat the oven to 180 degrees. 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 at 180 degrees. 

• Remove from the oven. Stir in the FreshLife almonds. Chop the parsley and mint. Add the mint and parsley and mix through. 

• Garnish with FreshLife pistachios and pomegranate seeds. Season with salt and pepper as required. 

• Serve with tzatziki yogurt and flat bread.