Lamb, Pomegranate & Pistacchio Pilaf

Lamb, Pomegranate & Pistacchio Pilaf
This dish is an absolute winner with so much flavour, you'll be delighted! We've used Afrikoz SOUTH spice blend to make this dish a total knock-out!
Cuisine: Middle Eastern
Recipe type: Lunch / Dinner
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 200 g Greek Yoghurt, plus extra to serve
  • 2 tbsp Afrikoz SOUTH blend
  • 2 Garlic Cloves, crushed
  • 1 kg Diced Lamb
  • 1 Pomegranate or ⅔ cup Pomegranate juice if unavailable or out of season
  • 2 tbsp Vegetable Oil
  • 2 Onions halved, sliced
  • 1 Red Capsicum, chopped
  • 1 tsp Ground Cumin
  • 1 bunch English Spinach, stalks trimmed, chopped, blanched
  • 1 Cardamom Pod, squashed
  • Pilaf:
  • 1 tbsp Olive Oil
  • 1 Onion, chopped
  • 2 Garlic Cloves, crushed
  • 1 Star Anise
  • 2 cups Basmati Rice
  • 2 cups Chicken Stock
  • ⅓ cup Roasted & Salted Pistachios, chopped
  1. Preheat oven to 200°C or 180°C for fan-forced.
  2. Place 200g yoghurt, Afrikoz SOUTH blend and garlic in a large glass bowl. Mix to combine.
  3. Add lamb cubes and stir to coat with yoghurt mixture.
  4. Cover and refrigerate for 1 hr, to marinate.
  5. Cut pomegranate in half and squeeze out juice into a sieve over a large bowl. Discard white pith from pods.
  6. Heat oil in a large saucepan over medium heat. Cook onion for 10 mins, until very soft and caramelised.
  7. Add cumin and cook for 30 secs, until fragrant.
  8. Using a slotted spoon, remove onion from pan.
  9. Increase heat to high. Add lamb mixture and cook, stirring, for 2-3 mins, until browned.
  10. Add pomegranate juice and enough water to cover lamb.
  11. Bring to the boil then reduce heat to low and simmer, covered, for 40 mins, until lamb is tender.
  12. Meanwhile, make pilaf.
  13. Heat the olive oil in a saucepan on medium heat.
  14. Cook onion for 5 mins, until softened.
  15. Add garlic, cardamom and star anise. Cook for 30 secs, until fragrant.
  16. Add rice and stir to coat.
  17. Add hot stock & bring to boil.
  18. Reduce heat to low, cover and simmer for 15 mins, until all the liquid has absorbed.
  19. Stir through pistachios, red capsicum and pomegranate pods.
  20. Transfer lamb mixture to an 8-cup capacity ovenproof dish.
  21. Top with the caramelised onion, spinach then the pilaf.
  22. Bake for 15 mins, until rice forms a golden crust on top.
  23. Serve with extra yoghurt.
Joy Sinclair was born in Africa and moved to Australia, where she started a business with her Australian husband selling authentic African spices. Visit Afrikoz Spices for more recipes.