500g (1lb) basmati microwave rice
40g (1 1/2oz) flaked almonds
15ml (1tbsp) olive oil
1 onion, roughly chopped
1 garlic clove, crushed
2cm fresh ginger, grated
1/4tsp ground cloves
2tbsp Balti paste
300g (10oz) leftover lamb, diced
400ml (1/2 pint) vegetable stock
200g (7oz) frozen petit pois
3tbsp freshly chopped coriander
Cook the microwave basmati rice according to the pack instructions.
Toast the almonds in a small, heavy-based pan, over a medium heat, until golden, moving them around in the pan often, so they brown evenly. Set aside.
Heat the oil in a large saucepan and cook the onion over a medium to high heat for 5 minutes until coloured.
Stir though the garlic, ginger, cinnamon, cloves, and balti paste and cook for 1 minute before adding the lamb and tossing well to coat.
Add the rice, stock and peas and cook over a medium to high heat until the rice is hot and the stock has been absorbed. Stir through the coriander and scatter with the flaked almonds to serve.