This recipe came about as a result of a rather large 1/2 leg of lamb that I roasted for Sunday lunch. It would probably have fed 10 people quite easily and as I was feeding only two there was a lot of leftover meat. Stir frys are an easy way to use up leftovers, a warm lamb and sambal hijau baguette another, but last night I fancied a quick, dry curry and thus this very easy recipe was thrown together. I was cooking for one so just double, triple or quadruple up the ingredient list according to your own domestic hell(!).
Tip - if you know you are going to do a curry with your leftover meat then mix together all of the spices in a bowl, add the meat, coat it all well, season with salt and pepper and let it sit in the fridge overnight.
Ingredients - a hearty meal for 1
150g leftover roast lamb
1 tbsp veg oil
1/2 an onion
Half a thumb size piece of ginger
1-2 cloves of garlic, minced or chopped finely
1 tbsp curry powder
1/4 tsp turmeric
1/4 tsp chilli powder (you can omit this if you have picked a hot curry powder)
1/4 tsp cumin seeds
2 tbsp natural yoghurt
50g frozen peas
50g frozen broad beans
Salt to taste
If you remember, put the lamb in a bowl with the spices and curry powder, season with salt and pepper, mix well, cover and leave in the fridge overnight.
Put the onion, garlic and ginger in a food processor with a little water and blitz to a paste.
Heat the oil in a non stick pan and add the paste, saute on a low heat for 2 - 3 mins.
Add the lamb, yoghurt, peas and beans to the pan and give it all a good stir. Keep a small glass of water to hand and add a little if necessary to prevent sticking. At this point you are only reheating the lamb and cooking the frozen items so allow about 5 minutes.
Serve with warm chapatis, naans or rice.