Lamb and Egyptian rice with cinnamon, nutmeg and peas/broad beans
200g frozen peas or broad beans 70ml sunflower oil
200g lamb mince 1tsp salt
1tsp cracked black pepper
450g egyptian rice 1tsp ground cinnamon
1tsp grated nutmeg 25g butter
70g pine nuts For the yogurt dip 400g greek yogurt 1 courgette, grated 1 garlic clove, crushed
1tsp salt 1–2tsp dried mint
Combine all the ingredients for the yogurt dip in a bowl and set aside in the fridge.
If using frozen broad beans, boil them in water for 25 minutes and drain.
Heat the oil in a pan, then add the lamb mince and cook for 5 minutes to brown. Add the salt, pepper and rice and stir to combine. Add the cinnamon and nutmeg and stir again. Add 650ml water, bring to the boil, then add the peas or broad beans and cook on a medium– low heat for 20 minutes, covered.
Meanwhile, in a separate pan, melt the butter, then cook the pine nuts until they are golden. Keep a close eye on them as they can burn easily. Set aside.
Spoon the rice into serving dishes, add the buttered pine nuts and serve with the yogurt dip on the side.