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Tuesday
Jan182011

lamb and aubergine pilaf

roast lamb invariably results in leftovers, which can easily be turned into quick and delicious packed lunches or suppers.

this pilaf  was very simple to pull together – leftover lamb was mixed with basmati rice, roasted aubergine, chickpeas, a glug of pomegranate molasses (this has an intense sour flavour – you could use tamarind paste or lemon juice in its place) plus lots of chopped mint and flat-leaf parsley.

Reader Comments (1)

This is the perfect way to use up those leftovers Abby!!!
January 18, 2011 | Unregistered Commenterbellini

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