Leftover creamy coriander and minted lamb recipe

0 ratings Rate
  • Serves 4
  • 10mins to prepare and 15mins to cook
  • 490 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
See leftover recipes
63CorriandMintLamb HE
Leftover
Cook this first
Leftover
Leftover

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 and view the full Food safety at home video.

Text
ingredients
Email recipe details
Print recipe
  • 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
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 1/2tsp tumeric
  • 300g (11oz) leftover lamb, diced
  • 300ml (10fl oz) vegetable stock
  • 150g (5oz) frozen peas, defrosted
  • 1 lemon, squeezed
  • 3tbsp freshly chopped mint
  • 150g (5oz) natural yogurt
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 2049kj 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

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.