Spiced lamb with rice and lentils | Women's Weekly Food

Spiced lamb with rice and lentils | Women's Weekly Food

www.womensweeklyfood.com.au

A fragrant and simple spiced lamb dish with rice and lentil from Australian Women's Weekly.

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Ingredients

  • 1 1/2 cup (300g) basmati rice
  • 625 gram minced lamb
  • 15 gram butter
  • 1 brown onion (150g), sliced thinly
  • 2.5 centimetre piece fresh ginger (10g), chopped finely
  • 2 clove garlic, chopped finely
  • 6 cardamom pods, bruised
  • 1 cinnamon stick
  • 1/2 cup (100g) red lentils
  • 2 1/2 cup (625ml) chicken stock
  • 1/2 cup (80g) sultanas
  • 1/4 cup (35g) slivered almonds, roasted
  • 1/2 cup loosely packed fresh mint leaves
  • 1 1/2 cup (420g) greek-style yogurt

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