2 tbsp vegetable oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
8 cardamom pods, crushed
2 tsp ground turmeric
1 large cinnamon stick
2 lamb or chicken stock cubes
450 g basmati rice
500g leftover lamb roast meat, shredded (or 2 x 300 g lamb backstraps, roasted and shredded)
100 g raisins
5 spring onions, finely sliced
3 tomatoes, deseeded and roughly chopped
1 small bunch flat-leaf parsley, leaves roughly chopped
1 small bunch coriander, leaves roughly chopped
50 g flaked almonds, toasted
200 ml natural yoghurt, to serve (optional)
- 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 yoghurt.