Spiced lamb pilaf

• vegetable oil↗2 tbsp tbsp
• large onion↗1 1

  finely chopped

• garlic cloves↗3 3

  finely chopped

• cloves↗4 4
• cardamom pods↗8 8

  crushed

• turmeric↗2 tsp tsp
• large cinnamon stick↗1 1
• lamb stock cubes↗2 2
• basmati rice↗450g g
• lamb↗500g g

  leftovers, shredded

• raisins↗100g g
• spring onions↗5 5

  finely sliced

• tomatoes↗3 3

  deseeded and roughly chopped

• parsley↗small bunch small bunch

  roughly chopped, plus a few leaves picked, to serve

• coriandersmall bunch small bunch

  roughly chopped, plus a few leaves picked, to serve

• flaked almonds↗50g

  toasted

• natural yogurt↗200ml

  to serve

Step-by-step instructions

1. 1

   Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.

2. 2

   Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.

3. 3

   Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.