I always liked the Middle Eastern flavors, when I was still living with my parents, my father had this friend that was from Syria and I had the most delicious dishes in his house. His wife would make this delicious eggplant salad or this lamb pilaf that I always try to recreate. Her entire house had this aromatic smells of cinnamon and cumin. It was spicy and sweet in the same time just delicious. It was a big change for me because in my house my mother was cooking mostly Italian food. Not that I have anything against Italian food, I love it. But you know the grass is always greener in the neighbors’ house.

Lamb Pilaf

• 2-tablespoon olive oil
• 1 onion, sliced
• 1 red bell pepper cut in cubes
• Garlic minced
• ½ pound lamb minced
• 1-teaspoon ground cinnamon
• 1-teaspoon cumin
• 2 tablespoons tomato paste
• 1-cup brown rice
• 3 cups chicken stock
• 1-teaspoon salt
• Juice of half a lemon
• 2 tablespoons parsley
• 2 tablespoons dill
• 2 tablespoons mint
• 2 tablespoons toasted pine nuts

Method:

Heat oil in a large high-sided frying pan with a lid. Add onion and cook on medium heat until browned. Increase the heat to high. Add minced lamb and cook until browned. If desired, drain fat from the meat. Add cinnamon and cumin and cook for 30 seconds. Add tomato paste; cook 2 minutes to cook out the tomato paste, stirring well to combine. Add rice and stir to coat with the meat mixture. Add stock and a teaspoon of salt. Bring to the boil reduce heat, Cook for 30 minutes or until stock has been absorbed and rice is tender, Stir through lemon juice, parsley, mint, dill and pine nuts. Serve immediately.

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