Imperial rice with lamb

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 4
 
Ingredients

350g minced lamb (or rump steak, fillet or sliced lamb leg)

1 onion, diced

30g butter

2 tbsp oil

250g basmati rice

2 cardamom pods, bruised

pinch of ground cinnamon (or 1 cinnamon stick)

1 clove

600ml water

1 stock cube, crumbled

60g small raisins

1 pinch saffron threads

30g toasted flaked almonds

½ bunch of fresh coriander

Salt and pepper
‚Äč
Method
1
Heat the butter and oil in a large casserole dish. Add the lamb and onions. Brown on a medium heat for 5 mins, then add the rice, cardamom, cinnamon and clove, stirring for 1 minute.

2 Add 600 ml water (double the volume of the rice), stock cube, raisins and saffron. Bring to the boil, reduce the heat, cover and simmer for 10 mins.

3 Meanwhile, dry fry the flaked almonds in a non-stick pan on a moderate heat.
Season the rice to taste, add the flaked almonds and chopped coriander. Serve immediately.
 
Tip: You can also use ground cloves and cardamom. If using cardamom pods you can lightly toast them so they open easily revealing the little black seeds.
 

Recipe and image courtesy of www.tastyeasylamb.co.uk
 
Samphire DIRECTORY
OUR GUIDE TO THE BEST IN THE NORTH WEST
Find a businesss Add your businesss

We use cookies to improve the browsing experience for you and others. If you would like to learn more about cookies please view our cookie policy. To accept cookies continue browsing as normal. Continue