Last night, I served up a lamb curry with spicy cauliflower, aromatic rice and a garlic and herb flatbread. A flatbread makes a change from a naan bread.
I cheated a bit and used a shop-bought spice mix, but it was a good quality one. The meat was the leftovers from the roast leg of lamb we had on Easter Sunday. It was cooked slowly on the hob for some hours and went down very well with Colin.
- 1 tbsp cooking oil
- 1–2 tbsp tandoori curry powder
- 1 lb or 484 g leftover cooked lamb
- black pepper to taste
- 1 Schwartz Flavour Shots pot of Indian Spicy Jalfrezi Curry (or similar)
- 2 medium onions, sliced thinly
- 2 sticks celery, sliced
- 1 tbsp tomato puree
- ½ pint or 284 ml lamb gravy, lamb stock or water
- 1 x 400g tin chopped tomatoes
- salt to taste
- Mix the oil and tandoori powder together.
- Cut the lamb into large chunks and coat with the spicy oil mix. Leave to marinate for at least an hour.
- To a large pan — I used a cast iron casserole dish — add the black pepper and the Schwartz spice mix and warm through as directed on the packet.
- Add the onions and celery to the pan, turn down the heat and cover, stirring occasionally to prevent burning, but without allowing too much moisture to escape.
- Add the tomato puree and the marinated lamb to the pan and stir well.
- Turn up the heat, then stir in the gravy and the tin of tomatoes.
- Bring to the boil, then cover and simmer on a low heat for two hours or so.
- Stir occasionally to prevent the curry catching on the bottom of the pan and to help the meat fall apart.
- When the consistency has thickened and the meat is tender, the curry is ready.
I served this with:
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