Ingredients

Method

• 500 g minced lean lamb
• 1 onion, grated
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground allspice
• 1 teaspoon salt
• Grinding of black pepper
• 4 tablespoons oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 2 cups basmati rice
• 4 cups chicken stock
• Baby spinach leaves
• 500 g cubed peeled pumpkin

Method

Ingredients

Knead together minced lamb with the grated onion and spices. Form into tiny balls and brown in a saucepan in half the oil.

Remove and pour off the oil. In the same saucepan, heat the rest of the oil.

Add chopped onion and cook gently until softened.

Stir in the garlic and rice, pour in chicken stock and add pumpkin. Return the browned lamb and cover tightly.

Simmer for half an hour or until pumpkin and rice are both tender and the liquid absorbed. Stir in spinach leaves.

Serve the Middle Eastern way – sprinkled with sumac or za’atar or dukkah.