Tender chunks of cooked lamb in a creamy and tangy sauce served on rice – ready to eat in just 25 minutes. This recipe is a mouthwatering leftovers idea from our spicy lamb with herb and nut rice dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
Place the rice in a medium pan with 500ml (17fl oz) water. Bring up to the boil and simmer for 10-15 minutes until all the water has been absorbed. Remove from the heat, cover and set aside until needed. Meanwhile heat the oil in a large non-stick frying pan and cook the onion for 5 minutes adding the garlic, ginger, coriander, cumin and turmeric for the last minute.
Add the lamb and stock to the pan and simmer for 5 minutes until the lamb has heated right through and the sauce is thickened. Stir in the peas and lemon juice and cook for 1 minute before removing from the heat. Fold through the mint and 100g (3 1/2oz) of the yogurt. Spoon the rice onto plates and top with the coriander and minted lamb. Drizzle with the remaining yogurt to serve.
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Please note that 300g (10oz) of pork 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.