Leftover creamy coriander and minted lamb recipe

  • Serves 4
  • 10mins to prepare and 15mins to cook
  • 490 calories / serving
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63CorriandMintLamb HE
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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.

See more Lamb recipes 

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.

  • Ingredients

  • 250g (9oz) Basmati rice
  • 15ml (1tbsp) olive oil
  • 1 red onion, sliced
  • 2 garlic cloves, finely chopped
  • 2.5cm (1in) piece fresh root ginger, peeled and grated
  • 1 tsp ground coriander
  • 1tsp ground cumin
  • 1/2tsp tumeric
  • 300g (11oz) leftover lamb, diced
  • 300ml (10fl oz) vegetable stock
  • 150g frozen peas, defrosted
  • 1 lemon, squeezed
  • 3tbsp freshly chopped mint
  • 150g (5oz) natural yogurt
  • Energy 2050kj 490kcal 24%
  • Fat 13g 19%
  • Saturates 4g 20%
  • Sugars 6g 7%
  • Salt 1g 17%

of the reference intake
Carbohydrate 60.6g Protein 32.4g Fibre 3.4g

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