Minced lamb shoulder with pistachio
Choose fresh pistachios that have no black spots on their outer casing. This casing should be green with a pink to red blush. The nut can be roasted in the oven, tossed in a frypan or used raw.
Photo: Jennifer Soo
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- 3 tbsp extra virgin olive oil
- 2 onions, finely chopped
- 1 red chilli, seeded and finely chopped
- 2 cloves garlic, minced
- 500g lamb shoulder, minced
- Pinch ground allspice
- 100g pistachio, shelled and roasted
- 1/2 cup chopped parsley
- Salt and pepper
Heat olive oil in a pot and add onions, chilli and garlic. Fry for 30 seconds then add minced lamb and allspice, with a couple of good pinches of salt. Lightly fry until meat has absorbed the liquid. Add pistachio and parsley, mix well and simmer for another minute. Remove from heat and adjust seasoning with salt and freshly ground pepper. Serve with rice or couscous.