This Month's Recipe...
April – Lamb rice, with golden onions
From page 365 of Kitchenella.
A sweet rich and filling refried lamb and rice dish, and my unparalleled favourite way to rehash cold lamb quickly in a pan. The secret is in making sure all the vegetables are cooked until sweet.
1 tbsp beef dripping or butter
1 onion, finely chopped
2 tbsp golden sultanas
pinch of ground allspice
pinch of ground coriander
2 pinches of ground cumin
about 20 cherry tomatoes, cut in half
2-4 slices of cold lamb, cut into slivers
1 garlic clove, chopped
5 heaped tablespoons cooked basmati or long grain rice
salt and black pepper
to serve: mint leaves or chopped parsley leaves; 2 tbsp pinenuts, toasted in the pan first with no fat until golden, then set aside; pomegranate pips (optional); 4 tbsp Greek yoghurt
Heat the dripping or butter and add the onion. Cook for about 5 minutes over a medium heat until it turns pale gold and smells fragrant. Add the sultanas and spices and cook for 1 minute more, then add the tomatoes. Cook gently for another 5-7 minutes, until they begin to take on a little colour.
Add the lamb and garlic and stir-fry for a minute, then stir in the rice. Cook, stirring from time to time, until well heated through – this is very important with leftover cooked rice. Season to taste. To serve, scatter the leaves, pinenuts and pomegranate pips over the top and eat with yoghurt.