Turkish Lamb Pilaf

·         400g lamb mince

·         2 tbsp breadcrumbs, dried

·         ¼ cup rice bran oil (peanut oil)

·         1 medium onion, finely chopped

·         ½ eggplant, cut into 1cm pieces

·         2 garlic cloves, crushed

·         1 tsp ground cinnamon

·         2 tsp ground cumin

·         1 ½ cup basmati rice

·         3 cups chicken stock

·         ½ cup currents

·         ½ cup shelled and roughly chopped pistachios

·         ½ cup Greek style natural yoghurt

·         1 ½ tbsp tahini

·         ¾ cup chopped coriander

·         1 medium tomato, finely chopped

1.       Combine mince and breadcrumbs in a medium bowl. Season with salt and pepper and shape mixture into 16 meatballs. Heat 2 tbsp oil in a large saucepan over moderate heat. Cook meatballs, in batches, for 4 – 5 minutes or until brown and cooked. Transfer to a heatproof plate and cover.

2.       Heat remaining oil in a pan. Increase heat to moderately high. Add onion and eggplant; cook and stir for 3 – 4 minutes or until golden. Add garlic and spices and cook; stir for 30 seconds or until fragrant. Add rice; cook and stir for 1 minute or until coated in spices. Add stock; bring to the boil, reduce heat to low; cook covered for 10 – 12 minutes or until stock is absorbed. Remove from heat.

3.       Add half the meatballs, currents and pistachio to the rice, mix well. Stand covered for 10 minutes.

4.       Whisk yoghurt and tahini in a small bowl. Add ½ cup of coriander to the rice; stir to combine. Serve pilaf topped with remaining meatballs and tahini yoghurt. Garnish with remaining coriander and tomato.