Leftover lamb curry
By Esther Clark
Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast
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Prep:10 mins
Cook:1 hrs 30 mins
- Easy
Nutrition per serving
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kcal 393
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fat 24g
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saturates 8g
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carbs 7g
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sugars 6g
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fibre 2g
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protein 36g
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salt 0.6g
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
- 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
- cooked basmati rice, naan bread and natural yogurt, to serve
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 fluffy basmati rice, naan bread and yogurt.
