This week’s recipe comes from our favourite nutritionist Rosie Eyre at By Rosie and it makes use of leftovers which is always very welcome! This dish is also highly adaptable meaning you don’t have to stop at lamb – you could make it with with leftover beef, chicken or even eggplant.
Preparation time: 40 minutes
- 2 tablespoons olive oil or fat leftover from your roast
- 1 red onion, diced
- 2 garlic cloves, minced
- 5 cardamon pods, crushed
- 1 heaped tsp turmeric powder
- 1 stick cinnamon
- Any leftover gravy
- 400 grams leftover cooked lamb
- 150 grams brown rice
- 600 ml stock (beef/chicken or vegetable) and any leftover gravy if you have some
- 2 teaspoons sea salt
Just before serving
- 2 vine ripe large tomatoes, roughly chopped
- 3 spring onions, finely chopped
- 1 cup parsley, roughly chopped
- In a large frying (shallow pan that has a lid), melt oil, add onions and sweat until soft and fragrant. Then add garlic, cardamon pods, turmeric and cinnamon stick and cook for a further 2-3 minutes.
- Add rice, stock, any leftover gravy, salt and lamb and stir well. Bring to the boil. Once boiling place the lid on and turn down to a simmer for 30 minutes until rice is cooked. Keep checking to ensure that the water has not run out, add a little more if need be.
- Once cooked, take off the heat, add chopped tomatoes, parsley and spring onion and stir through.