Mixed-grain paella with lamb

SERVES: 4

PREP: 15 minutes COOK: 1 hour

Ingredients

2 tbsp extra virgin olive oil 12 lamb cutlets

1 large red onion, thinly sliced 3 garlic cloves, chopped

1 tbsp ras el hanout or Moroccan spice mix

140g (2/3 cup) brown basmati rice

75g (1/3 cup) pearl barley

70g (1/3 cup) quinoa or burghul 125ml (1/2 cup) tomato passata 1 tbsp harissa paste or hot chilli sauce, or to taste

1 litre (4 cups) chicken-style liquid stock

375ml (1 1/2 cups) water

80g (1/2 cup) currants

1 1/2 tbsp chopped fresh mint, plus extra leaves, to serve

1 1/2 tbsp chopped fresh dill, plus extra leaves, to serve Greek-style yoghurt, to serve Pomegranate seeds, to serve (optional)

Method

1. Heat 1 tbsp oil in a 28cm (top measurement) paella pan or frying pan over high heat. Season the lamb cutlets and cook, in 2 batches, for 2-3 minutes each side or until golden. Transfer to a plate. Cover with foil to keep warm.

2. Heat the remaining 1 tbsp oil in the pan over medium-high heat. Add the onion and garlic. Cook, stirring, for 3 minutes or until softened. Stir in the ras el hanout. Add the rice, pearl barley and quinoa, and stir to coat. Add the passata, harissa, stock and water. Season well. Bring to the boil, then reduce the heat to low and simmer for 40 minutes or until the stock is almost absorbed (adding more water if necessary).

3. Stir the currants and herbs into the paella and top with the lamb cutlets. Season well. Remove from the heat. Cover with a clean tea towel and set aside for 5 minutes to warm through. Top with the yoghurt, pomegranate seeds, if you like, and extra herbs.

Recipe by Alison Adams Photo by Guy Bailey