Name: Leftover Lamb Curry
Total time: 45 min
Yield: 4
Ingredients: 20 curry leaves; 500-700 roast lamb

Serves 4

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Added

Pantry items

20 curry leaves
500-700 roast lamb

- curry leaves20
  0.49
- roast lamb500-700
  0.95
Total1.44

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Step 1

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

Ingredients needed:

2 large onions3 cloves garlic1 tsp ginger

Step 2

Heat the oil in a casserole dish and fry the onion mixture for 10-15 minutes or until all the liquid has been absorbed and the onions begin to turn golden brown. Add the curry paste and fry for 1 minute more. Stir through the chopped tomatoes, cinnamon stick, and red chilli. Pour in the lamb stock and bring to a simmer. Add the leftover roast lamb and cook, covered, for 1 hour.

Ingredients needed:

2 large onions2 tbsp olive oil20 curry leaves1, roughly chopped red chilli1 cinnamon4 cups chicken stock500-700 roast lamb

Step 3

Remove the lid and simmer uncovered for 15 minutes to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread, and yogurt.

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Leftover Lamb Curry

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