- Serves 4
- Preparation time 10 minutes
- Cooking time 20 minutes
- 1 lamb stock cube, dissolved in 500ml boiling water
- 40g butter
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 300g basmati rice
- 1 heaped tsp ground cumin
- 2 heaped tsp garam masala
- 1 flat tsp turmeric
- 1 heaped tsp chilli powder
- 1 400g tin chickpeas, drained
- Juice of 1 lemon
- 50g toasted cashew nuts, chopped
- 5g fresh coriander, chopped
- 400g pulled lamb with garlic, lemon, and rosemary (DR Slow Cooked Lamb Shoulder)
- 50g pomegranate seeds
- Dissolve the stock cube in the boiling water
- Melt the butter in a large saucepan and sauté the onion and garlic for 3 minutes
- Add the rice, cumin, garam masala, turmeric and the chilli powder and stir around the pan for a few minutes
- Add the stock, chickpeas and lemon juice and bring to the boil, stirring as you cook
- Turn the heat to a simmer, cover and cook for 15 minutes
- Meanwhile reheat the lamb
- Stir the cashew nuts and coriander through the rice pilaf and served topped with the pulled lamb and garnish with a sprinkle of pomegranate seeds
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