We love roast lamb - but it's pricey, so it's worth making another meal from the leftovers. This is an alternative to good old shepherd's pie. It's adapted from a vegetarian rice recipe by Madhur Jaffrey.
Step 1: Ingredients
For two people (easily multiplied):
Leftover roast lamb in bite size pieces
Basmati rice, 150 ml by volume, washed well and soaked in 300 ml water for half an hour, then drained
250 ml stock (or water and half a stock cube)
1 small onion, thinly sliced
I clove garlic, grated
1 teaspoon grated ginger
Chopped red chilli to taste (we like lots)
Quarter teaspoon garam masala
Half teaspoon salt (less if stock is very salty)
Handful cashew nuts
Handful coriander leaves (if you like)
1 tablespoon rapeseed oil
Step 2: Frying
Heat the oil in a heavy pan over a medium heat. Fry the cashew nuts until golden, then scoop out into kitchen paper. Fry the onion in the same oil for about 5 minutes, lowering the heat when it starts to brown. Stir in the garlic, ginger, chilli, garam masala, salt and drained rice. Fry for a couple of minutes, stirring to coat the rice with the oil.
Step 3: Cooking the Rice
Add the stock to the pan and cook gently for five minutes, stirring. Cover with foil and a lid and cook in the oven at 170 deg/150 deg fan/ gas Mark 4 for 10 minutes.
Step 4: Adding the Lamb
Add the lamb on top of the rice, recover and return to the oven for 10 minutes more. Stir the lamb in gently and taste to check the rice is cooked. Recover and leave to stand for 5 to 10 minutes.
Step 5: Serve
Stir in pepper and coriander to taste, check the seasoning and turn into a serving dish. Garnish with more coriander and the cashew nuts. Enjoy! Yoghurt mixed with mint and some salt and pepper is a good accompaniment.