21/05/2026
Spiced Rice & Crispy Lamb
Serves 4–6
Big flavour, minimal fuss — crispy spiced lamb over fragrant rice with caramelised onions and lemony yoghurt. Comfort food done right.
Ingredients
For the rice
• 300g basmati rice
• 200g green lentils (dry)
• 3 large brown onions, sliced
• 4 tbsp The Godfather
• 2 tsp cumin, 1 tsp coriander, ½ tsp allspice
• ½ tsp cinnamon, ¼ tsp turmeric
• 600ml stock or water
For the lamb
• 500g lamb mince
• 3 garlic cloves, minced
• 1½ tsp cumin, 1 tsp coriander
• 1 tsp smoked paprika
• ½ tsp cinnamon, ¼ tsp allspice
• ½ tsp chilli flakes
To serve
• 200g plain yoghurt
• Juice of 1 lemon
Method
Cook the lentils
Simmer in plenty of water for 15–20 minutes until just tender. Drain and set aside.
Caramelise the onions
Cook low and slow in olive oil for 25–30 minutes until deeply golden. Set half aside for topping.
Build the rice
Toast spices with the remaining onions until fragrant. Add rice, lentils and stock. Cover and cook on very low heat for 15 minutes.
Steam
Remove from heat, keep the lid on, and rest for 10 minutes — don’t peek. Fluff gently with a fork.
Crispy lamb
Press the mince flat into a very hot pan. Leave it untouched for 3–4 minutes to form a crust. Break apart, add garlic and spices, and cook for another 2–3 minutes until crispy and fragrant.
Assemble
Pile rice into bowls. Top with crispy lamb, reserved onions, and a drizzle of lemony yoghurt.
