Leftover lamb curry
In a pinch for an Easter Monday lunch? This leftover lamb curry is packed with flavour for the ideal Indian meal.
10 minutes
1 hour 30 minutes
4 people
What you'll need
- Leftover roast lamb, chopped into chunks
- 400g can of chopped tomatoes
- 200ml lamb stock
- 2 onions, peeled and chopped
- 1 garlic clove, chopped
- 1 small piece of ginger, chopped
- 1 red chilli, seeded and chopped
- 4 tbsp curry paste
- 2 tbsp oil
- Handful of chopped fresh coriander
- Microwave basmati rice, to serve
Method
Step 1.
Add the onion, garlic, ginger and 200ml water to a food processor and blend into a smooth paste.
Step 2.
Heat the oil in a large pan or casserole dish. Add the paste and fry for 10-15 minutes.
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Then, add the curry paste and fry for a further minute.
Step 3.
Stir through the chopped tomatoes and the chilli.Â
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Pour in the lamb stock and bring to a simmer.
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Add the lamb, then cover and cook for 1 hour.
Step 4.
Remove the lid and simmer for 15 minutes to allow the curry to reduce.Â
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Meanwhile, cook the basmati rice in the microwave according to pack instructions.
Step 5.
Serve the curry with the rice and garnish with coriander.
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Top tip: If you don’t have any fresh spices, you can swap them for dried without losing out on any flavour!