Leftover lamb pilau
Ingredients
- 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
Instructions
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