Tuesday, June 16, 2015
Serves 5 | 30 mins to prepare and 45 mins to cook | 665 calories / serving
225g (8oz) short grain rice
60g (2½oz) rice noodles broken into small pieces
50g (1½oz) butter
100g pine nuts
500g (1lb 1oz) minced lamb
2tsp ground cumin
2tsp ground coriander
dash of Worcestershire sauce
lamb stock cube
2 sprigs fresh coriander
2 cloves garlic crushed
1 onion finely diced
150ml natural yogurt
In a heavy based frying pan sweat the onion and garlic. Add the lamb mince and cook until it browns. Add the cumin and ground coriander. Add a dash of Worcester sauce and season with salt and pepper.
Add a little stock (made with a stock cube) and cook over a high heat until mince is cooked through.
Fry the rice noodles in the melted butter add the rice and fry for 1 minute. Add the water and cook for approximately 20 minutes until the water has been absorbed and rice is tender. (Add a little more boiling water if necessary).
Roughly chop the coriander and add to the yogurt. Toast the pine nuts in a dry pan for a minute and remove from the heat. When cooked, turn the rice into a serving dish, top with the cooked mince and drizzle over the yogurt and chopped coriander and sprinkle with the toasted pine nuts.
To give your dish an extra kick of spice you can add ½ tablespoon of dried red chilies.
From Tesco realfood