Leftover lamb pilau

1. 1

   Heat the oil in a large saucepan. Once hot, add the cumin seeds and stir. As soon as they start to sizzle, add the onions and cook over a medium heat for 4-5 minutes. Add the butter, garlic and ginger and cook for another 3 minutes. Stir in the tomatoes, ½ teaspoon of the salt, the chilli powder, turmeric, coriander and garam masala. Cook for another 2-3 minutes, taking care to keep stirring so it doesn’t catch and burn. Add the lamb, stir and lower the heat. Cover with a lid and cook for 10 minutes.

2. 2

   Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Place the rice and remaining salt in a saucepan of water. Bring to the boil and cook for 3-4 minutes. Remove from the heat, drain and rinse under cold water.

3. 3

   Place the lamb mixture in the bottom of a lidded, ovenproof casserole and top with the drained rice. Cover and place in the centre of the oven and cook for 30 minutes. Leave to rest for 10 minutes before serving hot.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.