Leftover Lamb Curry Nigel Slater Recipes

LEFTOVER LAMB CURRY

Leftover Lamb Curry image

The original recipe for this curry is made with lamb loin chops but since they are so expensive, I tried making it with leftover roast lamb. It was a big hit. This is now my standby recipe whenever we don't finish a leg of lamb.

Provided by Irmgard

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 -3 cups cubed cooked lamb
1 onion
1 apple, peeled and cored
1 stalk celery
2 cloves garlic
2 tablespoons curry powder
1/4 teaspoon dried thyme
1 cup chicken stock
1/2-1 cup chopped canned tomato
salt and pepper

Steps:

Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
Melt the butter in a skillet and cook the vegetables until softened but not browned.
Stir in the curry powder and thyme; cook, stirring, for 1 minute.
Stir in the chicken stock and tomatoes; simmer for two minutes.
Season with salt and pepper; add more curry powder if desired.
For a smooth sauce, puree in the food processor and pour back into the skillet.
Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.
Serve over rice.

LEFTOVER LAMB CURRY

Leftover lamb curry image

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

Provided by Esther Clark

Categories Dinner, Supper

Time 1h40m

Yield Serves 4-6

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 393 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium

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