RAS EL HANOUT LAMB PILAF

PREP + COOK TIME 45 MINUTES (+ STANDING) SERVES 4

1 tablespoon olive oil

1 small brown onion (80g),

sliced thinly

2 teaspoons finely grated fresh ginger 2 cloves garlic, crushed

2 teaspoons ras el hanout

250g lamb mince

300g orange sweet potato, cut into

2cm pieces

1 cup (200g) basmati rice

2 cups (500ml) water

1 small salt-reduced beef or chicken

stock cube

1/2 cup (60g) frozen peas, thawed 2 tablespoons pomegranate

seeds (optional)

¼ cup loosely packed fresh mint leaves 2 tablespoons flaked almonds, toasted 2 tablespoons greek-style yoghurt

1 Heat oil in a medium heavy-based saucepan over medium heat. Add onion; cook, stirring, for 5 minutes or until soft. Add ginger, garlic and ras el hanout; cook, stirring, for 2 minutes or until fragrant.

2 Increase heat to high. Add mince; cook, stirring, for 5 minutes or until well browned. Stir in sweet potato and rice; cook, stirring, for 1 minute.

3 Add the water and crumbled stock cube to pan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes, adding peas for final 2 minutes, until liquid is absorbed. Keep covered; remove from heat and stand for 10 minutes.

4 Fluff grains with a fork. Top with pomegranate (if using), mint and almonds; serve pilaf with yoghurt.