Ottoman lamb with saffron and rosewater rice pilaf

Shopping list

• Fruit and vegetables

  • 2 tbsp pomegranate molasses
  • 200g/7oz dried figs
  • 300g/10½oz apple, cored and thinly sliced

• Tins, packets and jars

  • 200g/7oz prunes, stones removed
  • 200g/7oz basmati rice, washed and drained

• Cooking ingredients

  • 30g/1¼oz honey
  • ½ tsp ground cumin
  • 3 tbsp fresh oregano, chopped finely, plus four sprigs to serve
  • 150g/5½oz whole blanched almonds
  • 20ml/4 tsp rosewater
  • salt and freshly ground black pepper
  • 200g/7oz whole almonds, blanched
  • 2g saffron, soaked in 20ml/4 tsp rosewater for two hours
  • 30g/1¼oz honey
  • 200ml/7fl oz light vegetable stock

• Dairy, eggs and chilled

  • 40g/1½oz butter

• Meat, fish and poultry

  • 500g/1lb 2oz lamb rump, cut into 2cm/1in thin strips
  • 150g/5½oz lean minced lamb

• Other

  • 200ml/7fl oz warm water

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