It’s a new year and a new start and my new years resolution is to give a little bit more love to the blog. It seems fitting then to kick off with a dish that is both delicious and comforting – the perfect kind of meal in my mind.
I find lamb mince has more flavour than beef and it’s always nice to have a mince recipe up your sleeve that isn’t plain old shepherds pie (thought that does have its place in a recipe repertoire). Mint and pistachio nuts add fragrance and texture to the dish but you could serve it with a crunchy salad for a little but more oomph.
Lebanese Inspired Lamb Rice
Recipe adapted from The Healthy Foodie
1 TBSP, ghee
500g lamb mince
1/2 tsp, salt
1 1/2 tsp, sweet paprika
1 tsp, cumin
1 tsp, ground coriander seed
1 cup, long grain rice
2 cups, chicken stock
1 Tbsp, finely chopped mint leaves
1/4 cup, raw shelled pistachios
plain Greek yoghurt
1.Melt the ghee in frying pan set over medium-high heat and add the lamb mince as well as salt, sweet paprika, cumin, coriander seed, cinnamon and nutmeg. Cook until lamb is brown and crispy.
2. Add rice and stir until it is well coated. Cook for 2-3 minutes. Add stock and bring to a simmer before covering. Reduce heat and cook until the liquid is all absorbed and rice is fully cooked – about 20 minutes.
3. Add feta, mint and pistachios, give it all a gentle stir and cover again. Turn off the heat and let sit for 5 minutes.
4. Using a spoon, place yoghurt on the bottom of each bowl and then pile lamb and rice on top. Garnish with some extra mint and serve with a lemon cheek to squeeze over just before eating.