So after a delicious roast lamb dinner I had plenty of meat left over,
Deciding on what to make can only leave me with one decision, it had to be a lamb curry,
Now this is both delicious and comforting, so easy to make and the whole family with enjoy it,
Ingredients
2 x onion chopped
2 x Garlic Cloves chopped
1 thumb sized piece ginger peeled and chopped
2 x tbsp oil
4 x tbsp medium curry paste
400g can chopped tomatoes
1 Red chilli halved and seeds removed
¼ tspn cinnamon
500ml lamb stock I use knorr
500g or more roast lamb chopped into large chunks
1 tbsp butter
1 x small bunch of coriander, roughly chopped
50g per person white rice
spicy naan bread,
Sea Salt Cracked Black Pepper to taste
Directions
Add the oil to a large frying pan, once very hot add the chunked lamb, cook for a few minutes until it's slightly Caramelised, empty it into a bowl for later, leaving the oil in the pan
Blend the onion, garlic, ginger and 500ml water in a food processor until you have a smooth paste.
Heat the left-over oil from the lamb in the same frying pan 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 10 minutes
Remove the lid and simmer uncovered for another 10 minutes to reduce slightly. Season to taste and stir through the coriander
Adding cream is optional
Serve with garlic butter rice, Parsley rice, and a spicy naan bread,
Happy Cooking Folk's
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