Tunisian rice with raisins, Zespri SunGold Kiwifruit, lamb and cinnamon

September 14, 2013 (Last Updated: January 11, 2019)

Tunisian rice with raisins, Zespri SunGold Kiwifruit, lamb and cinnamon

Serves: 4
Cooking Time: 45 minutes

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

1

Heat 15ml (1 tbsp) of the olive oil in a saucepan over , add the rice and fry, 2 minutes.

2

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.

3

Heat another 15ml (1 tbsp) olive oil in a large frying pan . Add the Zespri SunGold Kiwifruit, raisins and cashews and fry, 2 minutes.

4

Turn the heat to high and add the mint and cooked rice. Sauté the rice and continue until all the ingredients are mixed together.

5

Season the lamb chops with salt and freshly ground black pepper and rub with the remaining olive oil.

6

Heat a pan over high heat and cook the lamb chops, 3 – 5 minutes. Serve with the Tunisian rice and garnish with fresh coriander.

 

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