Great for leftover cooked lamb! Serves 3:
- 1/2 onion, chopped
- Dash of olive oil
Fry gently until soft. Add
- 2 garlic cloves, crushed and chopped
Fry a minute more, then add
- 2 cloves
- 4 cardamom pds, crushed
- 1 tsp turmeric
- about 30cm cinnamon stck
Fry a minute then add
- 250g cooked lamb, chopped or shredded
- 225gm basmati rice
Stir about until the rice is well coated with hot oil. Add
- 600ml lamb stock (one cube and water is fine)
Cover and cook gently for 15 minutes. Throw in
- handful of frozen peas
- handful of raisins
- 25g flaked almonds or pistachio or pine nuts, toasted
- 6 cherry tomatoes, halved
Cook on a low heat for another 3-5 minutes. If the rice is still gloopy cover and leave five minutes or more off the heat, or until the liquid has absorbed and the rice is fluffy. Mix around, add a small bunch of chopped parsley and coriander, and serve with plain yoghurt.