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
- 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 yogurt or Greek yogurt
- 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 yogurt 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 yogurt on the side.
- 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
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