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.

This is an economical dish all the family will love, served with a cooling yogurt, coriander and cucumber sauce.

Rice with spices, re-fried lamb, allspice and sweet onions, served with a cooling yoghurt sauce

Servings:	Serves 4
Calories per serving:	314
Ready in:	30 minutes
Prep. time:	10 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	31st October 2012

Best recipe review Complex title! 4/5 Simple recipe though! NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 tablespoons butter, dripping or groundnut oil
• 4 medium white onions, peeled and chopped
• 8 tablespoons leftover roasted lamb, cut into slithers
• 2 teaspoons ground coriander
• ½ teaspoon ground allspice
• Salt and pepper
• 2 tablespoons flaked almonds

For the yogurt sauce:

• 6 tablespoons whole milk natural yogurt or Greek yogurt
• 4 sprigs coriander, chopped
• ¼ cucumber, halved lengthways, deseeded and then chopped
• 2 teaspoons extra virgin olive oil (optional)

Method

1. First make the sauce, combining the yogurt with the coriander and cucumber in a bowl.
2. Heat the fat in a large frying pan over a medium-low heat and add the onions.
3. Cook slowly for about 10-15 minutes until they are a pale gold colour.
4. 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.
5. Taste and add salt and pepper if necessary.
6. Transfer to a serving dish.
7. In a small pan, toast the almonds until golden then scatter over the rice.
8. Serve the rice with the yogurt on the side.

Chef's notes

• Leftover rice is safe to use if it has been stored in the fridge soon after cooking, and is reheated fully.

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This recipe originated from the recipe section of British Onions

Many thanks to British Onions for kindly giving Cookipedia permission to use the recipes from their website.

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