Great British Chefs Hashweh with Spiced Lamb Recipe

Ingredients

• For the hashweh rice
• 250g of Tilda Pure Basmati Rice
• 1 tbsp of olive oil
• 1 tbsp of butter
• 1 onion, finely chopped
• 1 garlic clove, minced
• 200g of lamb mince
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground black pepper
• Salt to taste
• 300ml of water
• 1 handful of flat leaf parsley, finely chopped
• 2 tbsp of pine nuts, toasted
• For the garlic yoghurt sauce
• 150g of Greek yoghurt
• 1 small garlic clove, crushed
• Juice of half a lemon