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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.
You can either use your own spice mix for this recipe or use a shop-bought one. If you use a shop-bought one, make sure you get a good quality one with a bit of oomph. We found the Schwartz Flavour Shots produced a very tasty curry without burning our mouths off. You could always add more chilli if you want a hotter curry. The lamb I used was left over from our Easter Sunday roast. After roasting, it was tender, but by the time it had cooked in the curry sauce, it was soft and falling apart. You could either use left over meat or you could use a raw cut. If you do use raw meat, make sure it's suitable for slow cooking. Lamb chops, for example, would be wasted in this dish.
Servings 4 people
- 1 large pan I used a cast iron casserole dish
- 1 tbsp cooking oil
- 1–2 tbsp tandoori curry powder
- 1 lb leftover cooked lamb (484 g)
- black pepper to taste
- 1 pot Schwartz Flavour Shots Indian Spicy Jalfrezi Curry or similar
- 2 onions medium, sliced thinly
- 2 sticks celery sliced
- 1 tbsp tomato puree
- 1/2 pint lamb gravy or lamb stock or water (284 ml)
- 1x 400g tin chopped tomatoes
- salt to taste
- Mix the oil and tandoori powder together.1 tbsp cooking oil, 1–2 tbsp tandoori curry powder
- Cut the lamb into large chunks and coat with the spicy oil mix. Leave to marinate for at least an hour.1 lb leftover cooked lamb
- 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.black pepper, 1 pot Schwartz Flavour Shots Indian Spicy Jalfrezi Curry
- 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.2 onions, 2 sticks celery
- Add the tomato puree and the marinated lamb to the pan and stir well.1 tbsp tomato puree
- Turn up the heat, then stir in the gravy and the tin of tomatoes.1/2 pint lamb gravy, 1x 400g tin chopped 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. Check the seasoning.salt
- When the consistency has thickened, the meat is tender and the seasoning is right, the curry is ready.salt
I served this with:
- Aromatic rice
- Spiced cauliflower (BBC Food)
- Garlic and herb flatbread (Tesco)