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.

Serves 2

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.

latest blog

The Pocket Bakery Book - Out Now

The Pocket Bakery book is out now!

read more >>

monthly recipe

April - Lamb Rice with Golden Onions

A sweet rich and filling refried lamb and rice dish, and my unparalleled favourite way to rehash cold lamb quickly in a pan.

read more >>