Ottoman lamb with saffron and rosewater rice pilaf


Slow-cooked lamb and tiny meatballs are flavoured with dried figs, spices and rosewater in a heady Middle Eastern stew.


For the Ottoman lamb

  • 30g/1¼oz honey
  • 2 tbsp pomegranate molasses
  • 200ml/7fl oz warm water
  • 500g/1lb 2oz lamb rump, cut into 2cm/1in thin strips
  • 150g/5½oz lean minced lamb
  • ½ tsp ground cumin
  • 3 tbsp fresh oregano, chopped finely, plus four sprigs to serve
  • 200g/7oz dried figs
  • 200g/7oz prunes, stones removed
  • 150g/5½oz whole blanched almonds
  • 300g/10½oz apple, cored and thinly sliced
  • 20ml/4 tsp rosewater
  • salt and freshly ground black pepper

For the rice pilaf