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Ingredients

• 2 tbsp olive oil, plus extra for drizzing
• 400 g boneless lamb neck or loin fillet of lamb, cubed
• 1 onion, roughly chopped
• 2 cloves garlic, crushed
• 1 red chilli, deseeded and finely sliced
• 1 tsp ground allspice
• 50 g dried sour cherries
• 50 g dried figs, chopped if large
• 300 g basmati rice
• 900 ml hot lamb stock

• 2 tbsp chopped flat-leaf parlsey or mint, or a mixture of both
• 40 g shelled unsalted pistachio nuts, roughly chopped
• 60 g feta cheese, crumble
• pomegranate, seeds only
• Greek yogurt, to serve

Description

Diana Henry’s Recipe For This Spectacular Rice Dish Incorporates The Rich Flavours And Colours Of Sour Cherries, Pomegranate, And Figs

UK TV