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

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Rice with spices, re-fried lamb, allspice and sweet onions, served with a cooling yoghurt 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:Easy
Recipe author:JuliaBalbilla
First published:31st October 2012

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.


Ingredients

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For the yogurt sauce:

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.