Lamb is expensive so when I’ve roasted a joint at the weekend I always turn the leftover meat into something else. This Leftover Lamb Curry is ready in 50 minutes but tastes like it has cooked all day. The depth of flavour comes from all the time put into roasting the lamb and from the aromatics in the garam masala. You can freeze any leftover curry in a re-heatable container then pop it straight in the oven on 190°C (170°CFan) for 40 minutes on a night you don’t want to cook.
Serves 2 Adults & 2 Kids
700g roasted lamb
75ml vegetable oil
2 red onions
1 red chilli
1 large piece of ginger (30-40g peeled)
1 head of garlic
2 tsp garam masala
2 tsp salt
400g chopped or whole tinned tomatoes
200g plain or Greek yoghurt
60ml single cream
- Peel and thinly slice the red onions. Heat the vegetable oil on a medium to medium/low heat then gently cook the onions for 10 minutes.
- Whilst the onions are cooking peel and roughly chop the garlic, ginger and chilli then blitz in a high power mixer along with the garam masala and 1 teaspoon of salt until you have a paste.
- Add the paste to the onions and cook for a minute before adding the tomatoes and stirring everything together.
- Chop the lamb into bite-sized pieces and add to the pan along with a teaspoon of salt. Stir then put the lid on and cook on a medium heat for 30 minutes.
- Remove the curry from the heat then add the yoghurt and stir to combine then add the cream and stir again. Return the pan to a medium heat and add the spinach then replace the lid and cook for 2 minutes until the spinach wilts, then stir and serve with rice and naan bread.