Ingredients
500g Lamb neck fillet
2 pouches Borough Broth Co. lamb broth
1tsp Cumin seeds
1 Onion
Garlic
1 tbsp harissa
1 tbsp tagine spices
1 chilli
1 Tin of chopped tomatoes
1 pinch of saffron
300g basmati rice
150g green beans
Seeds from ½ pomegranate
Parsley
Method
Heat up 1 tbsp oil and add 1 tsp of cumin seeds and 1 cinnamon stick and saute for 1 min.
Saute 1 onion for 3 – 4 minutes and then add garlic.
Add 500g lamb neck fillet (diced) and cook for a couple of minutes.
Add 1 tbsp harissa, 1 tbsp tagine spices, 1 chilli finally chopped and tin of chopped tomatoes with 200ml water. Cook for 30 – 45 min until lamb is tender.
Meanwhile, soak 1 pinch of saffron in 20ml hot water.
Transfer lamb into a baking dish and scatter over 300g basmati rice.
Mix the saffron into 2 packs of lamb broth and pour all over the rice.
Cover with foil and bake for 35 min. Check after 25 min to check that the dish isn’t drying out. If drying out, add 200ml water. When the rice is cooked, allow to stand for 10 min.
In the meantime, blanch 150g green beans. Open up the foil and scatter the baked rice with green beans, seeds from ½ pomegranate and some flat leaf parsley.
