This super simple Leftover Lamb Pilau is my latest way to repurpose delicious leftover roast lamb. It is a curry, but a very mild and slightly aromatic curry, made easy using your favorite prepared curry sauce. Leave out the lamb and you could create the same dish as a vegetable curry.
Ingredients
- 1 cup parboiled basmati rice
- 1 cup roast lamb cut int 1/2" cubes
- 1 large carrot cut into rounds
- 1/2 medium cauliflower cut into florets
- 1 400 ml jar prepared Biryani or Tikka Masal curry
- 1 cup yogurt or crème fraîche
- 1/2 cup chicken stock
- kosher salt and freshly ground black pepper
- 2-3 sprigs cilantro for garnish
- 1 recipe cucumber salad
Instructions
Gather all ingredients before starting the recipe.
- Pre-heat oven to 400℉
- Add 1 cup roast lamb cut into cubes, 1 large carrot, peeled and thinly sliced, 1/2 medium cauliflower cut into florets to a medium sized bowl.
- Combine 1 400 ml jar prepared Biryani or Tikka Masal curry, 1 cup yogurt or crème fraîche and 1/2 cup chicken stock in another bowl and stir to combine.
- Combine sauce ingredients and vegetable and lamb and toss to combine. Season with kosher salt and freshly ground black pepper.
- Transfer lamb and vegetable ingredients to a casserole dish and sprinkle parboiled basmati over the mixture. Cover the dish tightly with a lid or aluminum foil and bake at 400℉ for an hour.
