Pan-frying leftover roast lamb with spices to make it golden takes it to another level. This quick and easy Middle Eastern rice dish will become a weeknight dinner favourite with all the family.
* 1/3 cup extra virgin olive oil
* 1 brown onion, finely chopped
* 2 garlic cloves, crushed
* 1 cup basmati rice
* 1 1/2 cups Massel chicken style liquid stock
* 1 1/2 tsp curry powder
* 3 tsp ground cumin
* 400g can Coles Chickpeas, drained, rinsed
* 3 cups cold shredded leftover cooked lamb (see notes)
* 1/2 cup currants (or sultanas)
* 1/2 cup fresh coriander leaves, roughly chopped
* 1/2 cup fresh flat-leaf parsley leaves, roughly chopped
* 1/4 cup lemon juice
* 1/2 pomegranate, seeds removed
3 Method / Steps
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes until the onion is soft. Add rice. Stir to coat in mixture. Add stock, 1 teaspoon curry powder, 2 teaspoons cumin and chickpeas. Stir to combine. Cover. Reduce heat to medium-low. Cook for 12 to 15 minutes or until the liquid is absorbed. Remove from heat. Set aside for 10 minutes. Fluff rice with a fork to separate grains.
Meanwhile, heat 1 tablespoon of remaining oil in a large non-stick frying pan over high heat. Add lamb. Sprinkle with remaining curry powder and cumin. Season with salt and pepper. Cook for 2 minutes, stirring once until the lamb is browned and heated through. Transfer to a large bowl.
Add rice mixture, currants, coriander, parsley, lemon juice and remaining oil to the lamb. Toss gently to combine. Season with salt and pepper. Serve sprinkled with pomegranate seeds.
source – tastecom