Ingredients
Method
1.Rinse rice under cold water until water runs clear; drain.
2.Heat large oiled frying pan, add lamb; cook, stirring, until browned. Remove from pan; drain pan.
3.Heat butter in same pan, add onion, ginger and garlic; cook, stirring, until onion softens. Add cardamom and cinnamon; cook, stirring, until fragrant.
4.Return lamb to pan with rice, lentils and stock; bring to the boil. Reduce heat, simmer, covered tightly, 10 minutes. Add sultanas; cover, simmer 5 minutes.
5.Remove rice mixture from heat, remove lid, cover rice with a clean tea towel; stand 5 minutes.
6.Fluff rice with fork, sprinkle with nuts and mint; serve with yogurt.
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