Hayden Quinn's Persian lamb with pomegranate, pistachio and orange couscous - 9Kitchen
Lamb has a special place in my heart, and I think nearly every mate of mine would have the same fond memori...
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Ingredients
- 4x250g lamb backstraps, trimmed
- 1 pomegranate
- 250ml chicken or vegetable stock
- 200g couscous
- 2 tablespoons olive oil
- 2 cups watercress, firmly packed
- 75g roasted pistachios, coarsely chopped
- 115g fresh dates, halved, pitted and thinly sliced
- zest of 1 orange
- sea salt and freshly ground
- black pepper
- chargrilled flatbread and yoghurt, to serve (optional)
- 2 garlic cloves, bruised
- 1cm piece ginger, finely grated
- 1 tablespoon unsprayed dried rose petals, coarsely chopped (optional)
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 80ml extra virgin olive oil
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