Tunisian rice with raisins, Zespri SunGold Kiwifruit, lamb and cinnamon
Ingredients
- 45ml (3 tbsp) olive oil
- 300g long-grain rice
- 1 cinnamon stick
- 2,5ml (½ tsp) turmeric
- 15ml (1 tbsp) fresh coriander leaves + extra, to serve
- 2,5ml (½ tsp) cumin
- 750ml (3 cupa) good-quality lamb/chicken stock
- salt and freshly ground black pepper, to taste
- 3 Zespri SunGold Kiwifruita, peeled and chopped
- 60g raisins
- 60g cashew nuts, toasted
- 4 lamb rib chops
- handful fresh mint leaves
Instructions
Heat 15ml (1 tbsp) of the olive oil in a saucepan over , add the rice and fry, 2 minutes.
Add the cinnamon, turmeric, coriander and cumin, pour in the stock and season to taste. Bring to a boil before reducing the heat and allowing the mixture to simmer over low heat, 10 minutes. Remove from heat.
Heat another 15ml (1 tbsp) olive oil in a large frying pan . Add the Zespri SunGold Kiwifruit, raisins and cashews and fry, 2 minutes.
Turn the heat to high and add the mint and cooked rice. Sauté the rice and continue until all the ingredients are mixed together.
Season the lamb chops with salt and freshly ground black pepper and rub with the remaining olive oil.
Heat a pan over high heat and cook the lamb chops, 3 – 5 minutes. Serve with the Tunisian rice and garnish with fresh coriander.
