Spiced lamb pilaf

Serves 6 2 tbsp vegetable oil 1 large onion, chopped 3 garlic cloves, chopped 4 cloves 8 cardamom pods, crushed 2 tsp turmeric 1 large cinnamon stick 2 lamb stock cubes 450g basmati rice 500g lamb leftovers 100g raisins 5 spring onions, sliced 3 tomatoes, deseeded/chopped some parsley, chopped some coriander, chopped 50g flaked almonds 200ml natural yogurt

Original recipe from BBC Food here Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins. Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed. Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.