Leftover Lamb Biryani

(SERVES 4)

• 100 g/4 oz/ ½ cup basmati rice, rinsed thoroughly
• 25 g/1 oz/2 tbsp low-fat spread
• 2 onions, thinly sliced
• 10 ml/2 tsp curry paste
• 30 ml/2 tbsp water
• 100 g/4 oz/1 cup cooked lamb, diced
• 2.5 ml/ ½ tsp ground coriander (cilantro)
• 2.5 ml/ ½ tsp ground cumin
• 1 tomato, finely chopped
• Salt and freshly ground black pepper
• 30 ml/2 tbsp sultanas (golden raisins)
• 45 ml/3 tbsp chopped coriander leaves
• 15 ml/1 tbsp desiccated (shredded) coconut
• Lettuce leaves, tomato wedges, cucumber slices, lemon wedges

Cook the rice according to the packet directions. Drain, rinse with cold water and drain again. Melt the low-fat spread in a saucepan and fry (saute) the onions until golden brown. Stir in the curry paste, water, lamb, ground spices, tomato and a little salt and pepper. Stir-fry for about 5 minutes. Add the sultanas, rice and coriander leaves, mix well and heat through. Spoon on to four warmed plates, sprinkle with the coconut and serve garnished with lettuce, tomato, cucumber and lemon wedges.