Spiced lamb pilaf

2 of 5-a-day 30-60 minutes 6 servings iron leftover leftover lamb mains over 800 kcal reader recipe roast lamb spring

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Source

Ingredients

2 tbsp vegetable oil

1 large onion , finely chopped

3 garlic cloves , finely chopped

4 cloves

8 cardamom pods , crushed

2 tsp turmeric

1 large cinnamon stick

2 lamb stock cubes

450g basmati rice

500g lamb leftovers, shredded

100g raisins

5 spring onions , finely sliced

3 tomatoes , deseeded and roughly chopped

small bunch parsley , roughly chopped, plus a few leaves picked, to serve

small bunch coriander , roughly chopped, plus a few leaves picked, to serve

50g flaked almonds , toasted

200ml natural yogurt , to serve

Method

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.