Leftover Lamb Curry

 



Ingredients

  • 2 onions, roughly chopped
  • 1 large garlic clove, chopped
  • 1 thumb sized piece ginger, peeled and chopped
  • 2 tbsp oil
  • 4 tbsp medium curry paste
  • 1 14oz can chopped tomatoes
  • 1 red chilli, halved and seeds removed
  • 1 cinnamon stick
  • 1 cup lamb stock or chicken
  • 3 cups  leftover roast lamb, chopped into large chunks
  • 1 small bunch of coriander, roughly chopped
  • cooked basmati rice or riced cauliflower, naan bread and natural yogurt, to serve

  • Method

    • STEP 1

      Whizz the onion, garlic, ginger and 1 cup water in a food processor until you have a smooth paste.

    • STEP 2

      Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.

    • STEP 3

      Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.

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