Lamb and Egyp­tian rice with cin­na­mon, nut­meg and peas/broad beans

Serves 4-6

Living Etc - - ENTERTAINING ⁄ ETC -

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.

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