Love your leftovers with our delicious and easy lamb pilaf, made using a couple of handfuls of leftover roast lamb making it the perfect dinner for Monday night.
It’s a quick and simple one pan recipe that tastes great!
- 1 tbs olive oil
- 1 onion - diced
- 1 stick celery - thinly sliced
- 1 clove garlic - finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2tsp ground cinnamon
- 2 handfuls of leftover roast lamb - roughly chopped into bitesized pieces
- 2 vine tomatoes - roughly chopped
- 1 cup rice
- 2 1/2 cups vegetable stock
- salt and pepper to season
- toasted flaked almonds
- natural yogurt
- drizzle of honey
- chopped coriander
- Add a drizzle of olive to a large non-stick wok style pan with a lid - tip in the onion and celery, add a pinch of salt and gently sauté for 5 minutes.
- Tip in the garlic, cumin, coriander and cinnamon, stir and cook for a couple of minutes.
- Add the chopped lamb and tomatoes and cook for a couple of minutes.
- Tip in a cupful of rice (I use a teacup for this)
- Add 2 1/2 cups of vegetable stock (using the same cup you measured the rice in)
- Season with salt and pepper, bring the pan to the boil, then reduce the heat to low, cover the pan with a lid and simmer gently for around 20 minutes - check a few times that the rice isn't drying out if it looks a little dry, add a splash of boiling water.
- Toast the flaked almonds in a dry frying pan over a medium heat for a couple of minutes until they start to toast.
- Divide the pilaf between the plates, scatter over the toasted almonds, add a spoonful of yogurt, scatter over the chopped coriander and squeeze over a little drizzle of honey.
Make Pilaf your own way
- Switch the lamb for leftover roast beef.
- Make a vegetarian version using mushrooms or aubergine.
- Spice things up with a chopped fresh chilli.
How to serve lamb pilaf
- Fab for an easy Monday night family dinner serve with steamed broccoli or peas.
- Add a side of popadoms and mango chutney