Wednesday, 10 March 2010

Leftovers lamb curry

As the title really, what more do I need to say.

My step-Dad always says that a good curry burns twice, once on the way in and once on the way out. While I don't subscribe to that theory - I like my curries to be flavourful rather than hot hot hot. The husband though loves a really hot curry so we have to compromise on the heat factor.

I went off curry big time when I was pregnant with son no 1 but have recently (nearly 7 years on !) rekindled my love of the stuff. We've recently discovered a great Indian takeaway in town which delivers, always a bonus, and I think I've been inspired by that.

Last Sunday I did a traditional roast leg of lamb for family and I had a lot of leftovers so decided to make a curry. Usually I use Patak's pastes of which I have several in the cupboard chucked in with onion, garlic, tomatoes and the meat of choice. This time I decided to have a change and did the "chuck it all in and hope for the best" method.

serves two

Glug of groundnut oil
1 onion sliced
2 cloves of garlic crushed
1 tsp each of lazy chilli and lazy ginger
1 tsp each of cumin seeds, coriander seeds, ground cumin and ground coriander
4 cardamom pods
4 whole cloves
1/2 tsp of crushed chillies if you like it really hot
1/2 a cinnamon stick
200g cooked lamb - amount isn't really important, whatever you have.
1 400g can of chopped tomatoes
1 tsp tomato puree
approx 10 nuggets frozen spinach
Fresh coriander to finish

Toast the whole spices in a frying pan until they smell gorgeous
Lightly crush the whole spices (apart from the cinnamon stick) in a pestle and mortar.
Heat the oil in a pan and fry the onion until golden.
Add the chilli, ginger and garlic and fry for a few minutes.
Add the spices and fry until fragrant.
Then add the meat and tomatoes, tomato puree, seasoning and a pinch of sugar.
Cook slowly for at least 30 minutes.
Add the spinach and heat through.
Serve with rice and sprinkle over coriander to serve.

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