Make the most of Sunday’s leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan
Prep:10 mins
Serves 6
2 tbsp vegetable oil1 large onion, finely chopped3 garlic cloves, finely chopped4 cloves8 cardamom pods, crushed2 tsp turmeric1 large cinnamon stick2 lamb stock cubes450g basmati rice500g lamb leftovers, shredded100g raisins5 spring onions, finely sliced3 tomatoes, deseeded and roughly choppedsmall bunch parsley, roughly chopped, plus a few leaves picked, to servesmall bunch coriander, roughly chopped, plus a few leaves picked, to serve50g flaked almonds, toasted200ml natural yogurt, to serve
STEP 1Put 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.STEP 2Crumble 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.STEP 3Once 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.
