Cooking with Colm O'Gorman: Lamb Bhuna with Pilaf Rice and Onion Relish

If like me, you love a traditional Christmas lunch, you have probably spent the past week grazing on leftovers. I love Christmas leftovers. I can happily live for days on toasted turkey and ham sandwiches with my own cranberry sauce, lots of melted cheddar and some spicy horseradish. In fact, I think the leftovers are the best part of Christmas food. Tonight, I will be rustling up some crispy potato rosti, and serving a stack of them with the last of the turkey, ham and stuffing, some fresh vegetables, lots of gorgeous leftover gravy on the side and the last of my cranberry sauce.

We had a break from the leftovers yesterday though. I fancied something spicy, so I made this lovely lamb bhuna. I served this with pilau rice and an onion relish on the side. I came up with this relish especially for this curry and it is phenomenal. The bhuna has rich, deep flavours so the fresh zesty relish is a perfect accompaniment. The rice is a slight variation on a recipe by Madhur Jaffrey, one of my favourite Indian food writers.