- 2 tbsp vegetable oil
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic cloves, finely chopped
- 4 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 8 cardamom pods, crushed
- 2 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 large cinnamon stick
- 2 lamb stock cubes
- 450g basmati rice
- 500g lamb leftovers, shredded
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 100g raisins
- 5 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 3 tomatoes, deseeded and roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- small bunch parsley, roughly chopped, plus a few leaves picked, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small bunch coriander, roughly chopped, plus a few leaves picked, to serve
- 50g flaked almonds, toasted
- 200ml natural yogurt, to serve
Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.
Leftover swapsYou could swap any other meat left over from Sunday lunch, or add more veg to make a vegetarian pilaf.