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 yoghurt, coriander and cucumber sauce.
*Leftover rice is safe to use if it has been stored in the fridge soon after cooking, and is reheated fully.
- 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.