I made this up to use up the last of a shoulder of lamb we had at the weekend. Its kind of a pilaf thing - but in no way authentic - it is just quick, easy and tastes quite good!
Some shredded lamb left over from a roast
1/2 handful chopped mint
1 handful chopped spinach
brown basmati rice
Put the rice to cook following packer instructions, cooking in vegetable stock reather than plain water.
Warm the lamb up in a saucepan with 1 crushed clove of garlic. if it is a bit fatty, fry it off so it is crispy...
get the seeds out of the pomegrante by cutting it in half and hitting the skin with a wooden spoon.
When the rice is ready, drain, and rinse. Put back in the saucepan and stir in the lamb, pomegranate seeds, spinach and mint and the juice of the lemon. Add a little black pepper.
Serve in bowls bowls with a little chopped mint on top.