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
Prep:10 mins
Serves 4-6
2 onions, roughly chopped1 large garlic clove, chopped1 thumb sized piece ginger, peeled and chopped 2 tbsp oil4 tbsp medium curry paste400g can chopped tomatoes1 red chilli, halved and seeds removed 1 cinnamon stick200ml lamb stock500-700g leftover roast lamb, chopped into large chunks 1 small bunch of coriander, roughly chopped cooked basmati rice, naan bread and natural yogurt, to serve
STEP 1Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.STEP 2Heat 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 3Remove 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.
