Try Lamb Zero Waste Week
Ingredients
- 300g basmati rice
- 1 tsp turmeric powder
- 1 tsp salt
- 1l boiled water
- for the main dish:
- 2 tbsp veg oil
- 1 medium onion finely chopped
- 2 tsp finely chopped ginger
- 1 sliced green chilli
- 1 tbsp finely chopped garlic
- 1 tsp turmeric powder
- 3 tbsp medium curry powder
- 350g leftover roast lamb sliced into bite size pieces
- 150g frozen peas
- handful freshly chopped coriander
- salt and pepper to taste
- 250ml greek yogurt
- 1 tsp turmeric powder
- 1 tsp mint sauce
- 1 tsp sugar
Preparation
Rinse the uncooked rice in a colander or sieve under the cold tap several times to remove the excess starch. Then add the rice to a saucepan with the turmeric powder, salt and freshly boiled water and place on the hob on the highest setting. Bring up to a strong simmer and boil for three minutes. Drain and leave for five minutes, then fluff up with a fork and set aside to cool
Heat a large non stick wok on the hob to a medium high heat. Add the veg oil, chopped onion and a pinch of salt and sauté until the edges start turning golden brown, then stir in the ginger chilli and garlic and stir fry for a few minutes
Add the turmeric and curry powder to the pan and stir continuously for a couple of minutes, before adding the lamb. Stir the lamb through the spice and onion mixture for five minutes, then stir in the rice and frozen peas
Stir fry the mixture for another five minutes making sure everything is well combined and heated through. Stir in the fresh coriander and season to taste. Serve with yogurt and mint sauce, recipe included below
Combine all the ingredients in a bowl and place in the fridge for 20 minutes for the flavours to combine
