Left over lamb curry

I'm guessing many of you will have some lamb leftover after easter Sunday so I've put together a quick easy curry you can make with your leftover lamb. 

Ingredients

Leftover lamb diced

2 tbsp rapeseed oil

2 onions

5 cloves garlic

1 tbsp fresh ginger grated

1 tbsp ground coriander

1 ½ ground cumin

1 tbsp ground turmeric

1 tbsp ground cinnamon

1 tbsp chilli powder

1 tsp fennel seeds

400ml tin chopped toms

200ml water or stock

1 tbsp tomato puree

2 fresh tomatoes  

Splash of cream

Coriander

Method

  1. Dice one onion and fry in the rapeseed oil then add the chopped garlic and ginger. Fry for about 3 minutes until golden and soft.
  2. Add your coriander, cumin, turmeric, cinnamon, chilli and fennel seeds. Fry, stirring well for one minute.
  3. Roughly chop the other onion and add to the pan along with the diced lamb. Cook for two minutes then add the chopped tomatoes and water.
  4. Let come up to the boil and stir in the tomato puree, cream and 2 roughly cut tomatoes. Let simmer for around 20 minutes.
  5. Season with salt and pepper and finish with some chopped coriander.

Serve with some basmati rice, poppadoms and some naan bread, or like me with leftover rye bread. Enjoy :)


Leave a comment