Rice Pilaf with Ground Lamb, Almonds and Figs by Ground Leaf

– 1 mediumonion, finely diced
– 1 tablespoon olive oil
– 1.5 teaspoons salt
– About 1 lb or 400-450 g of ground lamb
– 2 teaspoons ground cumin
– 1 teaspoon ground cinnamon
– 1/2 teaspoon Allspice
– 1 teaspoon coriander seed powder
– 1/2 teaspoon pepper
– 1/2 teaspoon turmeric powder
– 3 large cloves of garlic, finely diced
– Zest of 1/2 lemon
– 1 stick celery, diced
– 1 medium to large carrot, diced
– 5 dried figs, diced
– 2 tablespoons almond flakes (can be omitted for a nut-free version)
– 1.5 cups rice
– 1 + 1/3 cup vegetable stock
– 1/2 cup tinned tomatoes
– Zest of the remaining 1/2 lemon
– Juice of 1/2 lemon
– 1 tablespoon almond flakes
– 7-8 Mint leaves, finely sliced
– Greek yoghurt or sour cream, to serve

Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min