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Ingredients

Method

  • STEP 1

    Mix the lamb with the garlic, 2 tsp chopped ginger and 1 tsp ground coriander and set aside.

  • STEP 2

    Heat 2 tsp oil in a non-stick pan. Add the onions, the remaining ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir over the heat for a few mins. Tip in all the remaining spices, then stir in 500ml boiling water and the bouillon. Cover the pan and simmer for 20 mins.

  • STEP 3

    Meanwhile, mix the cucumber, yogurt and mint together in a bowl to make a raita. Chill half for later.

  • STEP 4

    About 5 mins before the rice is ready, heat the remaining oil in a non-stick frying pan, add the lamb and stir for a few mins until browned but still nice tender. Toss into the spiced rice with the coriander and serve with the raita and a few mint or coriander leaves on top.

RECIPE TIPS
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Recipe from Good Food magazine, January 2018

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