1. Marinate the lamb in the yoghurt and spices preferably overnight. Wrap in a foil parcel and roast at 150/ gas mark 3 for 3 hours. 2. Meanwhile cook the basmati rice in the vegetable stock until cooked, drain of any excess liquid. Stir through the dill, parsley, mint and broad beans. 3. Shred the meat (optional) and serve on a flatbread, naan or pitta with more yogurt. ---------------------------------------------------------------------------
Nutrition
Ingredients
