5.0
(2)
Your folders
Your folders
Export 12 ingredients for grocery delivery
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.
Your folders
taste.com.au
5.0
(1)
17 minutes
Your folders
foreignfork.com
5.0
(3)
120 minutes
Your folders
taste.com.au
3.6
(3)
20 minutes
Your folders
taste.com.au
4.7
(4)
25 minutes
Your folders
taste.com.au
4.5
(14)
25 minutes
Your folders
gourmettraveller.com.au
720 minutes
Your folders
gourmettraveller.com.au
12 hours
Your folders
deliciousmagazine.co.uk
5.0
(2)
Your folders
taste.com.au
4.6
(10)
20 minutes
Your folders
taste.com.au
4.2
(9)
Your folders
deliciousmagazine.co.uk
4.3
(4)
Your folders
allrecipes.com
15 minutes
Your folders
jamieoliver.com
Your folders
bbc.co.uk
5.0
(2)
10 minutes
Your folders
cooking.nytimes.com
5.0
(202)
Your folders
cookidoo.com.au
29 hours, 50 minutes
Your folders
cooking.nytimes.com
4.0
(222)
Your folders
london-unattached.com
120 minutes
Your folders
taste.com.au
15 minutes