Ingredients
250g FAGE Total 0%
1 tbsp sunflower oil
400g lamb neck fillets, diced
1 large onion, sliced
50g flaked almonds or pinenuts
50g raisins
250g Basmati rice, rinsed well
Pinch chilli flakes
Pinch saffron
400ml hot chicken or lamb stock
25g bunch coriander, chopped
Lemon wedges, to serve
4 khobez wraps or flatbread, to serve
-
Steps
- Heat half the oil in a large wok or sauté pan. Add the lamb and cook over a high heat for 8-10 minutes until browned all over. Transfer to a plate and add the onions to the pan. Fry for 5 minutes until golden, add nuts and raisins and cook for 2-3 minutes until the nuts are golden. Return lamb to the pan, add 75ml water, cover with a lid and cook on a low heat for 30 minutes until the lamb is very tender.
- Add the rice, chilli and saffron and stir well. Mix the stock with half the yoghurt and add to the pan. Stir once and cover with a lid. Cook over a low heat for 15 minutes until the water has been absorbed and the rice begins to stick to the base of the pan. Leave covered for a further 5 minutes, add half the coriander and fork through. Mix the remaining yoghurt and coriander together and serve with lemon wedges and flatbread.
