Spiced lamb with rice and lentils | Women's Weekly Food
A fragrant and simple spiced lamb dish with rice and lentil from Australian Women's Weekly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 1/2 cup (300g) basmati rice
- 625 grams minced lamb
- 15 grams butter
- 1 brown onion (150g), sliced thinly
- 2 1/2 centimetre piece fresh ginger (10g), chopped finely
- 2 cloves 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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