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Export 20 ingredients for grocery delivery
Step 1
Heat oil in a saucepan over medium-high heat. Add lamb and spices, season, then cook, breaking up any lumps with a spoon, for 6-8 minutes until browned. Add honey and stir to coat, then remove lamb with a slotted spoon and transfer to a bowl. Pour over lemon juice, cover and keep warm.
Step 2
In the same pan, cook onion and garlic, stirring, for 5-6 minutes until golden. Add rice, stirring to coat, then season. Stir in hot stock, then cover, reduce heat to low and gently simmer for 15 minutes.
Step 3
Meanwhile, combine saffron and raisins in a small bowl and soak in 1 tablespoon hot water for 5 minutes.
Step 4
Remove the lid from the pan and stir in carrot, pumpkin, orange zest, raisins and saffron plus soaking liquid. Return the lid and remove from heat. Stand for 5 minutes, then fluff up rice with a fork and stir in the lamb. Transfer to a platter.
Step 5
Top pilaf with almonds and mint, then serve with yoghurt and lemon wedges.
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