small handful pine nuts
1 tbsp olive oil
1 stalk celery, finely chopped
1 carrot, chopped
2 cinnamon sticks, broken in half
1 tsp sumac
500g lean lamb neck fillet, cubed
250g basmati rice
500ml low FODMAP vegetable stock
handful fresh mint leaves, roughly chopped
Dry-fry the pine nuts in a large pan until lightly toasted, then tip onto a plate.
Add the oil to the pan, then fry the vegetables, sumac and cinnamon together until starting to turn golden.
Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
Pour in the stock, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.
Recipe adapted from: Good Food