Leftover lamb curry

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Nutrition and extra info

Nutrition: Per serving

  • kcal393
  • fat24g
  • saturates8g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein36g
  • salt0.6g
  • Ingredients
  • Method

    • Ingredients

  • 2 onions, roughly chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large garlic clove, chopped
  • 1 thumb sized piece ginger, peeled and chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp oil
  • 4 tbsp medium curry paste
  • 400g can chopped tomatoes

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 red chilli, halved and seeds removed
  • 1 cinnamon stick
  • 200ml lamb stock
  • 500-700g leftover roast lamb, chopped into large chunks

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 1 small bunch of coriander, roughly chopped
  • cooked basmati rice, naan bread and natural yogurt, to serve

    • Method

    1. Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste. 

    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.

    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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