Lamb and Pomegranate Rice Recipes

Ingredients :

450 g

1 tablespoon

1

1

100 g

4

1/2 teaspoon

1/2 teaspoon

2 tablespoons

450 g

25 g

2 tablespoons

lean lamb, cut into 1/2 inch (1 cm) cubes

vegetable oil

medium onion, chopped

medium aubergine, finely deiced

yellow split peas, soaked and drained

medium tomatoes, peeled and sliced

ground allspice

ground ginger

lemon juice

Basmati rice

butter

pine nuts

salt and pepper

flesh and seeds of 1 large pomegranate

Method :

Dry fry the lamb in a non stick pan and for 5 minutes over moderate heat. Stir frequently so that it browns evenly. Lift it out with a draining spoon and set aside. Add the oil and sit fry the onion and aubergine for 3 minutes. Return the meat to the pan, add the peas, tomatoes, pomegranate, spices and lemon juice and season with salt and pepper. Stir well and cover the pan. Simmer for 1¹/2 hours, stirring occasionally.

Add a little water if the sauce becomes too dry. Cook the rice according to the directions on the packet.

Toss in butter and stir in the nuts. Make a ring of rice and pile the lamb and pomegranate sauce in the centre.

Serves 4

Note : Pomegranates, those large, round sunset colored fruits, have translucent and very chewy seeds. Often these are discarded and only the flesh used in cooking. In this slow-cooked Iranian dish the seeds have time to soften.

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