Step 1

Heat the oil in a large frying pan, then fry the onion for 10 minutes until soft. Stir in ground coriander, cinnamon and cardamom (crush the seeds from 10-12 cardamom pods in a pestle and mortar), then fry for a further 3 minutes.

Step 2

Add the lamb slices and stir to brown. Season well, then stir in the rice.

Step 3

Pour over the chicken stock, bring to the boil, then cover with a lid. Simmer gently for 20 minutes without lifting the lid, then remove the lid and fluff with a fork.

Step 4

Scatter with toasted flaked almonds, carrot, a handful of raisins and chopped fresh coriander.