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Persian lamb with saffron rice
- 400g lean lamb leg, cubed
- 3 tbsp Greek-style yogurt
- 2 lemons , 1 zested, 2 juiced
- 1 garlic clove , crushed
- 300g basmati rice , rinsed
- 30g butter
- pinch saffron
- 50g currants or raisins
- 4 carrots , coarsely grated
- small bunch mint , leaves only
Directions:View on BBC Good Food
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