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Leftover lamb curry served on a plate

Leftover lamb curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6

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

Nutrition: Per serving
NutrientUnit
kcal393
fat24g
saturates8g
carbs7g
sugars6g
fibre2g
protein36g
salt0.6g
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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

  • 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. 

Goes well with

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A star rating of 4.8 out of 5.49 ratings
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