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)

Ingredients

• 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

Method

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

Homemade Japanese BBQ Sauce

Wednesday Dinner

- Takikomi Gohan (Japanese Seasoned Rice)

- Stir-fried Lamb Strips with Eggplant and Red Capsicum

- Miso Soup (Turnip, Lettuce, Wakame)

My "Sick of Meat Syndrome" is ongoing so a Japanese dinner last night.  Soy sauce based Takikomi gohan is cooked with bonito flakes, wild mushrooms and carrot.  There were still a lot of meat on the leftover leg of lamb, so I made a stir-fry.  Fry chopped eggplant with lamb fat with a lid on until tender then add chopped red capsicum, leftover roast lamb strips and 1Tbsp of Homemade Japanese BBQ Sauce.  Served with rice and miso soup.  My Japanese BBQ sauce is naturally sweet without added sweetener.  It goes well with any protein but beef and lamb are my recommendation.

Homemade Japanese BBQ Sauce Recipe

Ingredients

• 200g soy sauce
• 30g miso
• 40g vinegar
• 60g white wine
• 20g garlic
• 10g ginger
• 5-6 tsp Korean chilli powder
• 20g sesame oil
• 1/2 onion
• 1 apple
• 10g sesame seeds

Method

1. Blend all the ingredients except sesame seeds in a blender until smooth
2. Add sesame seeds and store in a clean jar in the fridge

Harissa Roasted Leg of Lamb

Tuesday Dinner

- Harissa Roasted Leg of Lamb
- Roasted Vegetables (Pumpkin, Turnips, Carrots)
- Fried Wild Mushrooms with Bacon

With Harissa paste, it is easy to make Moroccan style dishes.  It goes so well with lamb.  I love the exotic flavour of Harissa, just the right amount of heat with pungent cumin.  I always have a jar in the fridge.


Harissa Paste Recipe (Makes approx. 250ml)

Ingredients

• 1 Red capsicum (about 180g)
• 3~4 Long red chillies (about 30~50g)
• 15g Garlic
• 2% Salt (about 5g)
• 1.5 tsp Cumin seed
• 1tsp Coriander seed
• 1tsp Caraway seed
• 1Tbsp Olive oil

Method

1. Remove the seeds of a red capsicum and roughly chop a capsicum and chillies
2. Blend all in a blender until smooth, store in a clean jar in the fridge

Leftover Roast Lamb Baked Beans

Monday Dinner

- Leftover Roast Lamb Baked Beans

What do you cook with leftover roast meat?  I usually cook stew, curry or baked beans in pressure cooker because it’s so easy and tasty.  Most beans aren't low carb except soy beans, you if you want low-carb, make with only soy beans or omit beans and make a stew or curry.

Just put leftover roast meat in pressure cooker with diced onion, celery, carrot, soaked dry beans, spices, bay leaf and 1~2 cups of water and/or tin tomato then turn on the heat.  I used red kidney beans(soaked), soy beans(soaked), green lentils(unsoaked), garam masala and cayenne pepper this time.  Cook for 20mins after pressurised and meat will fall off the bone.  

I added broccoli and minced coriander stem after the pressure cooker is depressurised naturally.  You could also add some of the carrot and celery at the end for texture.  Coriander stem has more aroma than its leaf and added freshness to the dish.  No need for salt and dinner is ready in 30mins.  Freeze leftover for an emergency lunch!

Lamb Roast with Sliced Garlic in Slits

Sunday Dinner

- Lamb Roast

- Roast Veggies (carrots, turnips, mushrooms, green beans, red capsicum)

Do you trust an ex-Vegan, Asian girl to cook a Sunday roast?

Well, it really isn't that bad, roasts are so easy anyway.  I don't know what the fuss is all about.  Its a "stick it into the oven meal" in the end.  My husband loves it every time.

I only started eating meat last year after 15years of avoiding meat.  Although it was very strange in the beginning, I got used to it pretty quickly and lamb is my favourite meat now.  I like how it is always so moist and doesn't have "beasty" smell.

I like simple cooking, simple always wins.  1.8kg leg of lamb is seasoned with 1.5tsp salt, pepper and sliced garlic in slits.  Cooked in 180˚C oven for 60~70mins on the bed of large chunks of veggies.

Check internal temperature of the meat after 45~60mins and decide how many more minutes it needs cooking.  I also add veggies that don't need a long time to cook at this point, green beans and red capsicum this time.

It was delicious as always.  I made coriander sauce but didn't need it, lamb has so much flavour and roast veggies are so sweet.  I love caramelised roast carrots.  They are divine.

Roast beef, lamb or goat internal temperature and doneness

60˚C Rare

60~65˚C Medium rare

65~70˚C Medium

70˚C Medium well done

75˚C Well done

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