Ras el hanout pilaf
2 tsp olive oil
1 small brown onion, thinly sliced
2 tsp finely grated fresh ginger
1 clove garlic, crushed
1 tsp ras el hanout spice mix
125g lamb mince
150g orange sweet potato, cut into 2cm pieces
100g basmati rice
½ small chicken or beef stock cube
30g frozen peas
2 tbsp pomegranate arils
A handful of mint leaves
2 tbsp almond flakes, toasted
2 tbsp greek-style yogurt
Heat oil in a medium heavy-based saucepan over medium heat. Add onion, cook for 5 mins or until soft. Add ginger, garlic and ras el hanout. Saute for another 2 mins. Increase heat to high. Add mince and saute for 5 mins or until well browned. Add sweet potato and rice. Saute for a minute.
Add water and crumbled stock cube, and bring to the boil. Reduce heat to low, cover and let it cook for 15 mins, adding peas for the final 2 mins. Let it stand for 10 mins.
Fluff rice with a fork, top with pomegranate, mint and almonds. Serve pilaf with yogurt.