Lamb, fig and bulgur pilaf with feta and pistachios

Pilafs are great for using up leftovers – roast lamb is perfect here, just cut it into chunks. You can also make it with chicken – use chicken thigh fillets instead of lamb steak.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step Heat 1 ½ tbsp of the olive oil in a sauté pan and when hot, cook 8 halved figs cut-side down, until they are tender and golden on the bottom, ensuring not to overcook. This will take 2-3 minutes. Remove from the pan and set aside. Step Add the remaining 2 tbsp of olive oil to the pan and brown 500g lamb leg steaks (cut into chunks) over a high heat, in batches, until it has a good colour all over, about 7-8 minutes. Remove from the pan to a bowl, cover and set aside. If you’re using cooked lamb, just trim it of any fat. Step You probably won’t need any more oil, but add 1 tbsp if the pan is dry. Add 1 large roughly chopped onion and cook for about 8 minutes on a high heat to get a decent colour, then for 2 more minutes on a low heat to soften. Stir in 2 grated garlic cloves, 1 finely sliced red chilli, ½ tsp allspice, ¼ tsp ground cinnamon and 2 tsp ground cumin, and sauté for another 2 minutes. Add 175g bulgur wheat and stir briefly to get it coated in the oily juices. Step Add 350ml hot lamb or chicken stock and some seasoning, and put the lamb into the pan. Bring to the boil, then turn the heat down as low as possible. Step Cover the pan and cook for 15 minutes, until the liquid has been absorbed and the bulgur is tender. Season again and gently fork the grains. Step Gently fork through 25g roughly chopped pistachios, 3 tbsp roughly chopped coriander, the shredded rinds of 2 preserved lemons, 2 tbsp brine from the preserved lemons and 100g crumbled feta. Carefully stir through the figs and 4 tbsp pomegranate seeds. Serve with some Greek yoghurt on the side.