We’re not massive fans of leftovers because we always want to cook something different the next night. Leftover roast meat is the exception though as you can usually transform it into something completely different. This originated as a roast shoulder of lamb with rosemary and tasted every bit as good in this curry.
Leftover lamb curry – to serve 4
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- small knob of ginger, grated
- 2 tbsp curry paste (we like Patak’s)
- 500g leftover lamb, trimmed of any fat and cut into chunks
- 300ml vegetable stock
- 2 ripe tomatoes, chopped
- 1 cinnamon stick
- 3 tbsp natural yogurt
- 25g coriander, chopped
Heat the oil in a medium saucepan and cook the onion until softened. Stir in the garlic and ginger and cook for 30 seconds before adding the curry paste; stir again for another 30 seconds or so.
Add the lamb, stock, tomatoes, cinnamon and a good pinch of salt. Bring to a simmer and cook for 10 minutes.
Take the curry off the heat and add the yogurt and coriander.
Serve with steamed basmati rice.
Wine Suggestion: We prefer to drink beer with curry. Try Tom Crean’s Lager from Dingle in County Kerry if you get the opportunity. A great drop from an Irish micro-brewery and well worth seeking out.