Leftover Lamb Curry Nigel Slater Recipes

EASY LEFTOVER LAMB ROGAN JOSH RECIPE

Steps:

• Heat the oil in a large heavy-based saucepan, add the onions and Garlic and cook for 10 minutes.
• Add the Turmeric, Crushed Chillies, Medium Curry Powder, Ground Coriander and the tomato purée and cook for a further minute.
• Add the diced lamb, water, tomatoes, lemon juice and Coriander.
• Simmer for 15 minutes, then season to taste and serve with Pilau rice.

LEFTOVER LAMB CURRY

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.

LEFTOVER LAMB CURRY

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.

HOME-STYLE LAMB CURRY

Steps:

• Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.
• Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
• Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
• Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
• Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.
• Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
• Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
• Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

LEFTOVER LAMB CURRY

Steps:

• Heat 2 Tbsp olive oil over medium high heat in a large pot.
• Add chopped onion and sauté about 2 minutes until tender.
• If using green cardamom pods, hold each pod on counter and tap with a wooden spoon to break pod. Tear pod open over pot and brush in seeds. Otherwise add ground cardamom.
• Add rest of spices: cumin, coriander, turmeric, and cayenne if using.
• Cook spices stirring 1 minute.
• Add garlic and ginger and stir about another minute until aroma comes.
• Add chicken stock, salt and pepper and scrape bottom of pan to release browned bits.
• Add about ½ cup of the potatoes and mash into broth with a potato masher.
• Bring to a boil, reduce heat and simmer 4 minutes.
• Add rest of potatoes and simmer 2 more minutes.
• Add lamb, green vegetables and yogurt and simmer another 2 minutes until heated through.
• The curry can be served over rice, but is also substantial enough on its own.
• Garnish with chopped parsley or cilantro if desired.