This is my standard recipe for leftover lamb. Cooking the onions for a good long time is vital to it.
200g basmati rice
A pinch of sea salt
2 tablespoons lamb dripping from the roast (or butter)
2 onions, chopped
1/2 teaspoon ground allspice
2 tablespoons shelled unsalted pistachio nuts, roughly chopped
2 tablespoons sultanas, preferably golden sultanas
About 450g leftover roast lamb, sliced
Put the rice in a saucepan, cover with cold water and leave to soak for 10 minutes. Pour off the water, then cover with fresh water to about 1/2 inch above the level of the rice. Add the salt and bring to the boil. Boil, uncovered, for five minutes, then cover with a lid, turn down the heat and cook for a further five minutes. Take the pan off the heat, leave the lid on for a further five minutes and it should be perfectly cooked.
Heat the dripping in a large frying pan and add the onions. Cook over a low-medium heat for 10-15 minutes, until the onions begin to take on a little golden colour. Add the allspice, pistachios and sultanas, followed by the lamb, and cook until thoroughly heated through. Stir in the rice, giving it a thorough coating of the cooking juices and mixing it well. Serve with whole-milk yoghurt.
From The New English Table by Rose Prince (Fourth Estate)Reuse content