Spiced Lamb and Rice with Walnuts, Mint and Pomegranate Recipe

Ingredients

• 1 cup dried chickpeas, soaked overnight, or 3 cups cooked or canned chickpeas
• 2 pounds boneless lamb shoulder, cut in 1-inch cubes
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 1/2 cup golden raisins
• 2 tablespoons pomegranate molasses, optional
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground mace or nutmeg
• 1 cinnamon stick, 2 inches long
• 1 1/2 cups basmati rice, soaked for 20 minutes and rinsed
• 1 tablespoon unsalted butter
• 1 cup walnut halves and pieces
• 1/2 cup fresh pomegranate seeds
• 2 tablespoons roughly chopped mint
• Pinch of crushed red pepper
• Thick plain yogurt, for serving