Lamb with Raisins and Pine Nuts

Tender lamb with sweetly spiced fruit and crunchy pine nuts showcase Middle Eastern flavours in Rachel Allen's delicious recipe
By Rachel Allen
Lamb with Raisins and Pine Nuts
  • Rating:
  • Serves: 3
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 tbsp sunflower oil
  • 450 g lamb shoulder, fat removed, and meat cut into 0.5cm pieces
  • 1 tsp freshly ground salt and black pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 60 g pine kernels, toasted in a moderate oven,or on a frying pan until golden brown
  • 2 tbsp hummus
  • 2 tbsp raisins
  • 1 tbsp chopped coriander


1. Heat the oil in a large casserole dish, toss in the meat and season with salt and pepper. Sprinkle in the cumin along with the coriander powder.

2. Fry over a high heat for 4 or 5 minutes, toss in the pinenuts, hummus, raisins and chopped fresh coriander. Stir to mix, and leave it to simmer for 1 minute. Season to taste and serve straight away with couscous.

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