Ingredients

• 30ml (2 Tbsp) canola oil
• 1 onion, chopped
• 4 garlic cloves, chopped finely
• 3cm ginger, peeled and grated
• 3 bay leaves
• 10ml (2 tsp) chilli flakes
• 30ml (2 Tbsp) coriander seeds
• 15ml (1 Tbsp) cumin seeds
• 4 cardamom pods, crushed
• 2 cinnamon sticks
• 10ml (2 tsp) fennel seeds
• 10ml (2 tsp) turmeric
• Pinch of ground cloves
• Pinch of nutmeg
• 500ml (2 cups) basmati rice
• 500ml (2 cups) water
• 1 tin (400g) chopped and peeled tomatoes
• 500ml (2 cups) leftover lamb roast, shredded
• Salt and black pepper, to taste
• Fresh coriander, to serve

Instructions

1. Heat a pot over a moderate heat with the canola oil. Sauté the onion until soft and translucent, add the ginger and garlic and fry for another 2-3 minutes. Add all the spices and fry while stirring until fragrant. Add the rice and dry fry while stirring for another minute.
2. Add water and tinned tomatoes and cook on a low heat for about 20-30 minutes or until the rice is al dente.
3. Once cooked, add the shredded lamb, season to taste and serve with fresh herbs.