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Roast lamb, broad bean & pea curry

by Ben Ford July 18, 2018

Roast lamb, broad bean & pea curry

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. 

And another thing....I used our Malaysian curry powder but pick your favourite - Jaffna, Ceylon and East African all work well with lamb 

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 

Method

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. 

 

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