Leftover lamb curry

curry easy lamb curry indian lamb leftover lamb curry leftovers roast lamb roast lamb curry spicy

N/A

Serves 4-6

Source

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

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

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.

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.