450g -500g leftover lamb slices roughly chopped
1red pepper roughly chopped
2 white onion chopped
4 crushed garlic cloves
1cinnamon stick ( or I level tsp cinnamon)
1 thumb tip size piece peeled finely chopped ginger
1tsp powdered coriander
3-4 tbs medium curry paste
1 can chopped tomatoes
1 red chilli finely chopped ( or 1/2-1 tsp chilli flakes
150ml stock lamb ( or chicken at a pinch)
salt pepper
Leftover greens - beans broccoli etc
Fresh coriander to garnish
olive oil
Blitz the onion ginger and garlic til smooth adding a little water to loosen. Add oil to a deep pan til sizzling and fry til the onion mixture turns golden,then add peppers and the curry paste then the spices chilli tomatoes and stock .season well. Allow to bubble add the lamb pop on the lid and simmer slowly for 1.hrs.or so
5 mins before the end of cooking add the cooked vegetables and allow to simmer( if the curry has dried out to much just add a little water ) . Serve with lots of fresh coriander and basmati rice
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