The sweetness of the fruit alongside the lamb and the aromatic cinnamon
Cooking Time: 45
45ml (3 tbsp) olive oil
300g long-grain rice
1 cinnamon stick
2,5ml (½ tsp) turmeric
15ml (1 tbsp) fresh coriander leaves + extra, to serve
2,5ml (½ tsp) cumin
750ml (3 cupa) good-quality lamb/chicken stock
salt and freshly ground black pepper, to taste
3 Zespri SunGold Kiwifruita, peeled and chopped
60g cashew nuts, toasted
4 lamb rib chops
handful fresh mint leaves
1 Heat 15ml (1 tbsp) of the olive oil in a saucepan over , add the rice and fry, 2 minutes.
2 Add the cinnamon, turmeric, coriander and cumin, pour in the stock and season to taste. Bring to a boil before reducing the heat and allowing the mixture to simmer over low heat, 10 minutes. Remove from heat.
3 Heat another 15ml (1 tbsp) olive oil in a large frying pan. Add the Zespri SunGold Kiwifruit, raisins and cashews and fry, 2 minutes.
4 Turn the heat to high and add the mint and cooked rice. Sauté the rice and continue until all the ingredients are mixed together.
5 Season the lamb chops with salt and freshly ground black pepper and rub with the remaining olive oil.
6 Heat a pan over high heat and cook the lamb chops, 3 – 5 minutes. Serve with the Tunisian rice and garnish with fresh coriander.