Full of contrasting textures and flavours, this is one of those recipes that the whole family will love – it works really well with cooked chicken too. This recipe is a mouthwatering leftovers idea from our morroccan-style shoulder of lamb dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.
Cook the microwave basmati rice according to the pack instructions. Toast the almonds in a small, heavy-based pan, over a medium heat, until golden, moving them around in the pan often, so they brown evenly. Set aside. Heat the oil in a large saucepan and cook the onion over a medium to high heat for 5 minutes until coloured. Stir though the garlic, ginger, cinnamon, cloves, and balti paste and cook for 1 minute before adding the lamb and tossing well to coat.
Add the rice, stock and peas and cook over a medium to high heat until the rice is hot and the stock has been absorbed. Stir through the coriander and scatter with the flaked almonds to serve.
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Please note that 300g (10oz) of lamb is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.