Thursday, 7 May 2015

Leftover Roast Lamb Curry

Wednesday Dinner

- Lamb Curry
- Minty Couscous

Roasted a 1.5kg leg of lamb with Harissa paste for a guest on Tuesday.  I had a craving for curry for few days so I didn't have to think much about what to do with the leftover.  This is my favourite use of leftover roast lamb!

Leftover Roast Lamb Curry Recipe (Serves 6)

  • Leftover lamb roast, bone-in
  • 400g tin tomato
  • 400ml water
  • 1 small onion, sliced
  • 1 cup dry beans of your choice (I used red kidney and green lentil)
  • 1~2 green chillies
  • Spices: 1tsp each: paprika, cumin, coriander, turmeric
  • Vegetables: cauliflower, broccoli, mushrooms, zucchini, carrot
  • 1tsp garam masala
  1. Add first 7 ingredients into a pressure cooker
  2. Cook for 20~30mins under pressure (turn the heat down to the lowest after pressurised)
  3. When depressurised naturally, remove meat, add veggies and cook on low heat
  4. Shred the meat and return to the cooker
  5. When veggies are cooked, add garam masala
  6. Serve with minty couscous or rice

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