Mejadra - Spiced Rice with Crispy Lamb Mince

Fragrant spiced rice fried in The Godfather Chilli Oil, topped with golden crispy lamb, jewelled with pomegranate and fresh herbs - a show stopping Middle Eastern bowl.

Servings 4

INGREDIENTS

• 300 grams basmati rice

• 200 grams green or brown lentils (dry)

• 4 tablespoons The Godfather Chilli Oil

• 2 teaspoons ground cumin

• 1 teaspoons ground coriander

• 0.5 teaspoons ground allspice

• 0.5 teaspoons ground cinnamon

• 0.3 teaspoons ground turmeric

• 1 teaspoons sugar

• 1.5 teaspoons salt

• 600 milliliters water or vegetable stock

• 500 grams lamb mince

• 3 garlic cloves, minced

• 1.5 teaspoons ground cumin (for lamb)

• 1 teaspoons ground coriander (for lamb)

• 1 teaspoons smoked paprika

• 0.5 teaspoons ground cinnamon (for lamb)

• 0.3 teaspoons ground allspice (for lamb)

• 0.5 teaspoons chilli flakes

• 80 grams pomegranate seeds

• fresh mint leaves

• fresh flat-leaf parsley

• fresh coriander

• 200 grams plain yoghurt, to serve

• 1 lemon, juiced

STEPS

1

Rinse 200 grams green or brown lentils (dry) under cold water, then place in a saucepan and cover with plenty of cold water. Bring to a boil and simmer for 15–20 minutes until just tender but not mushy. Drain and set aside.

2

Add 2 teaspoons ground cumin, 1 teaspoons ground coriander, 0.5 teaspoons ground allspice, 0.5 teaspoons ground cinnamon, 0.3 teaspoons ground turmeric and stir for 15 minutes until fragrant. Add the rinsed 300 grams basmati rice, cooked lentils, 1.5 teaspoons salt, and 600mL water or vegetable stock. Stir to combine, bring to a boil, then reduce heat to very low, cover tightly, and cook for 15 minutes.

3

Remove the pan from heat and let it steam, still covered, for 10 minutes 10:00. Do not lift the lid. Then fluff gently with a fork.

4

While the rice rests, heat a drizzle of The Godfather in a large frying pan over high heat. Add 500 grams lamb mince and press into a single layer - don't stir yet. Cook for 3–6 minutes until the base is deeply browned and crispy, then break apart and stir in 3 garlic cloves, minced, 1.5 teaspoons ground cumin (for lamb), 1 teaspoons ground coriander (for lamb), 1 teaspoons smoked paprika, 0.5 teaspoons ground cinnamon (for lamb), 0.3 teaspoons ground allspice (for lamb), and 0.5 teaspoons chilli flakes. Cook for another 2–3 minutes, stirring, until the lamb is cooked through and has crispy bits throughout. Season well with salt.

5

Roughly tear fresh mint leaves, flat-leaf parsley and coriander leaves. Mix 200 grams plain yoghurt, to serve with the juice of 1 lemon, juiced and a pinch of salt to make a simple lemony yoghurt.

6

Assemble and serve: Spoon the spiced rice onto a large serving platter or into bowls. Top with the crispy lamb mince, 80 grams pomegranate seeds, and a generous handful of fresh herbs. Drizzle with lemony yoghurt and serve immediately.