Leftover lamb & potato pie
This spin on shepherd's pie is a great way of using up leftover meat and potatoes
Leftover lamb curry
Serves 4-6
Easy
Prep:
Cook:
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
Skip to ingredients
- 2 onionsroughly chopped
- 1 large garlic clovechopped
- 1 thumb sized piece gingerpeeled and chopped
- 2 tbsp oil
- 4 tbsp medium curry paste
- 400g can chopped tomatoes
- 1 red chillihalved and seeds removed
- 1 cinnamon stick
- 200ml lamb stock
- 500-700g leftover roast lambchopped into large chunks
- 1 small bunch of corianderroughly chopped
- cooked basmati ricenaan bread and natural yogurt, to serve
Nutrition: Per serving
- kcal404
- fat31g
- saturates12g
- carbs7g
- sugars6glow
- fibre2g
- protein23ghigh
- salt0.6glow
Method
step 1
Whizz the onion, garlic, ginger and 200ml 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.
step 4
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