A delicious way to use up leftovers. You can substitute the lamb for chicken, beef, pork or vegetables such as green beans or cauliflower. You can also add sliced peppers if you have them. And if you don't have all the spices shown use the ones you do have!  In these Corona times, flexibility is key. 

INGREDIENTS for 2/3 people 

• 2 tablespoons Extra virgin olive oil

• 1 sliced onion

• 2 cloves garlic finely chopped

• 8 cardamom pods using only the inner seeds crushed

• 1 large cinnamon stick

• 2 tsp turmeric powder

• Half a red chili finely chopped

• Approx. 280g of brown basmati rice

• Lamb shank leftovers – approx. 300g

• 1 lamb stock cube

• 500ml of boiling water

• 80g of raisins

• 200g of chopped tomatoes

• Small bunch of parsley chopped 

• Small bunch of coriander chopped

• 40g of lightly toasted flaked almonds

• salt and pepper to taste

INSTRUCTIONS 

• In a pan, heat oil, add onion and lamb and cook for a few minutes

• Then add the garlic and the spices

• Make the stock but first add the rice to the pan and coat with the meat and spices

• Then add the stock and tomatoes and cook on a low heat for approx. 20 minutes. If the rice starts to get too dry add more water until the rice is cooked through

• Finally add the chopped herbs and raisins and top with the almonds.

• Serve with veg and roti. My homemade roti recipe appears under the basics tab