Rice with spices, re-fried lamb, allspice and sweet onions, served with a cooling yoghurt sauce
There is no nicer or simpler way to revive lamb leftover from a roast and spare boiled rice* than to put it in a pan with onions that have been cooked until sweet and add the comforting fragrance of allspice and coriander.
- 4 tablespoons butter, dripping or groundnut oil
- 4 medium white onions, peeled and chopped
- Approximately 8 tablespoons leftover roasted lamb, cut into slithers
- 2 teaspoons ground coriander
- ½ teaspoon ground allspice
- Salt and pepper
- 2 tablespoons flaked almonds
- 6 tablespoons whole milk natural yoghurt or Greek yoghurt
- 4 sprigs coriander, chopped
- ¼ cucumber, halved lengthways, deseeded and then chopped
- 2 teaspoons extra virgin olive oil (optional)
- First make the sauce, combining the yoghurt with the coriander and cucumber in a bowl.
- Heat the fat in a large frying pan over a medium-low heat and add the onions.
- Cook slowly for about 10-15 minutes until they are a pale gold colour.
- Add the lamb with the spice and fry for 2 minutes, stirring often. Then add the rice and cook turning it with a spatula to make sure it is well heated.
- Taste and add salt and pepper if necessary.
- Transfer to a serving dish.
- In a small pan, toast the almonds until golden then scatter over the rice.
- Serve the rice with the yoghurt on the side.
- Leftover rice is safe to use if it has been stored in the fridge soon after cooking, and is reheated fully.
This recipe originated from the recipe section of British Onions