Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. It is simple, and really tasty.
INGREDIENTS Serves 4-6
2 onions
roughly chopped
1 large garlic clove
chopped
1 thumb sized piece ginger peeled and chopped
2 tablespoons oil
4 tablespoons medium curry paste
400g can chopped tomatoes
1 red chilli
halved and seeds removed
1 cinnamon stick
200ml lamb stock
500-700g leftover roast lamb chopped into large chunks
1 small bunch of coriander roughly chopped
METHOD
Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.
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.
Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander.
Serve with basmati rice, and or naan bread and Raita.
Original Recipe BBC Good Food
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