LOKCAL FOOD

Hello ladies and gents this is the Viking telling you that today we are talking about 

Leftover lamb curry

Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast

Prep:10 mins

Cook:1 hrs 30 mins

Nutrition per serving

• kcal 393
• fat 24g
• saturates 8g
• carbs 7g
• sugars 6g
• fibre2g
• protein 36g
• salt 0.6g

Ingredients

• 2 onions, roughly chopped
• 1 large garlic clove, chopped
• 1 thumb sized piece ginger, peeled and chopped
• 2 tbsp oil
• 4 tbsp medium curry paste
• 400g can chopped tomatoes
• 1 red chilli, halved and seeds removed
• 1 cinnamon stick
• 200ml lamb stock
• 500-700g leftover roast lamb, chopped into large chunks
• 1 small bunch of coriander, roughly chopped
• cooked basmati rice, naan bread and natural yogurt, to serve

Method

1. Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste. 
2. 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.
3. 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. 

And as always have a chilled day from the Viking.