toasted pine nuts and slivered almonds**See recipe notes
fresh chopped parsley
Instructions
For the minced meat:
In a large skillet over medium high heat, add the olive oil. Once hot, add the diced onions and cook for 3-4 minutes until softened, stirring continuously.
Add the crushed garlic, and cook for a further minute or so, then add the minced lamb.
Cook for a minute, breaking apart any clumps of meat with a wooden spoon, then add all the spices (seven spice or all spice, cinnamon, salt and black pepper). Continue cooking, a good 6-8 minutes until lamb is all cooked through and brown with no pink bits remaining. Keep stirring and breaking apart clumps of meat through out- you can even use a potato masher to break the meat apart a little.
If desired, drain any extra fat. Taste the mince and adjust for seasoning.
For the rice:
Soak the basmati rice for 15-20 minutes, then drain and rinse with water until water runs clear.
To a large saucepan, add the minced meat (I don't always use all of it, I usually use around 300 grams or so), plus the drained basmati rice, the frozen peas, and 3.5 cups of water. Sprinkle with a big pinch of salt, pepper, and some additional all spice or seven spices. Stir to combine.
Bring the contents of the saucepan to a boil, uncovered, then cover with a tight fitting lid, reduce heat to a low simmer, and simmer for 20 minutes or until water is all absorbed. Remove pan from heat but let it sit covered for an additional 10 minutes, then uncover and fluff with a fork.
Garnish with toasted pine nuts/almonds (See notes) and chopped parsley, if desired
Video
Notes
For the full recipe post on Middle Eastern spiced mince, click here.To toast the nuts: Start with the almonds, they take a little more time. Heat 1 tablespoon of olive oil over medium high heat in a skillet. Once oil is hot, add the almonds and stir constantly for 30 seconds or so, then add the pine nuts until they turn golden brown, stirring and watching constantly. Once golden brown remove IMMEDIATELY from the heat and place in a separate bowl to prevent further browning. Cool.Storing Leftovers: Leftover rice can be refrigerated tightly covered and stored for 3-4 days. You can prepare the cooked meat mixture 1-2 days in advance, storing it in the fridge. You can also cook the spiced minced meat and freeze it for up to 3-4 months.