Moroccan lamb with pilaf

Moroccan lamb

• 2 red onions (approx. 200 g), cut into quarters
• 2 garlic cloves
• 1 bunch fresh coriander, leaves only
• 1 tsp salt
• ½ tsp ground black pepper
• 2 tsp ground cumin
• ½ tsp ground ginger
• 1 tsp paprika
• 2 pinches saffron threads
• 1 piece orange zest (1 x 4 cm strip), no white pith
• 50 g olive oil
• 1 cinnamon quill
• 700 - 800 g boneless lamb shoulder, trimmed and cut into cubes (3 cm)
• 800 g canned whole tomatoes
• 40 g tomato paste
• 2 tbsp honey
• 1 tsp ground cinnamon

Pilaf

• 2 tbsp barberries (see Tips) (optional)
• 1150 g warm water, plus extra for soaking
• 200 g basmati rice
• 100 g white quinoa
• 1 brown onion (approx. 120 g), cut into quarters
• 40 g grapeseed oil
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 1 tsp ground cardamom
• 1 tsp salt, plus extra for seasoning
• 2 tsp Vegetable stock paste (see Tips)
• 40 g salted butter
• 30 g blanched almonds, for garnishing
• ½ pomegranate, arils only
• 2 sprigs fresh flat-leaf parsley, leaves only, cut into pieces
• 2 sprigs fresh mint, leaves only, cut into pieces
• 1 pinch saffron, steeped in 1 tbsp hot water