This recipe came from Beatriz Cryns.
- Leftover roast lamb
- 1 red onion, chopped
- leftover roast parsnips or fresh parsnips, peeled and chopped (optional)
- tomato paste
- dash of white wine
- a handful of sultanas
- a small handful of pine kernels
- salt and pepper
- Basmati rice for 2, cooked
Cut the lamb into bits. Fry the onion and the parsnips until soft, add the dash of wine, and stir in the tomato puree to taste. Stir in the sultanas and pine kernels, and simmer for 5 minutes. Add the lamb bits, stir in, and simmer for a further 10 minutes, or until heated through. Remove from heat, add the rice, and mix well. Taste and add seasoning, if necessary.