Leftover lamb pilau recipe
 Looking for a recipe to use up leftover roast lamb from a Sunday roast? This easy lamb pilau is full of flavour, but not too spicy for the kids to enjoy. Serve on its own or with plain yoghurt. 2½ tbsp sunflower oil 1 tsp cumin seeds 300g/10½oz onions, thinly sliced 25g/1oz butter or ghee 6 large garlic cloves, sliced 10g grated fresh root ginger400g tin plum tomatoes in natural juice, blended to a purée (alternatively use a 400g tin chopped tomatoes)1 tsp salt 1 tsp chilli powder 1 tsp turmeric 1 tsp ground coriander 1 tsp garam masala300g/10½oz leftover cooked lamb, cut into small chunks 300g/10½oz basmati rice 2½ tbsp sunflower oil 1 tsp cumin seeds 300g/10½oz onions, thinly sliced 25g/1oz butter or ghee 6 large garlic cloves, sliced 10g grated fresh root ginger 400g tin plum tomatoes in natural juice, blended to a purée (alternatively use a 400g tin chopped tomatoes) 1 tsp salt 1 tsp chilli powder 1 tsp turmeric 1 tsp ground coriander 1 tsp garam masala 300g/10½oz leftover cooked lamb, cut into small chunks 300g/10½oz basmati rice Method 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. 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. 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. 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. 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. 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. 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. 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. 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.