Lamb curry

Lamb curry

homemade lamb curry ~ deanysdesigns.co.uk

This is a meal that I make from leftovers from our Sunday lamb roast.  As lamb is so expensive, I make sure every piece of meat is eaten! It doesn’t matter if it’s shoulder or leg that you use. I always use mushrooms in my curry, I use mushrooms in lots of my recipes, I love them and would include them in everything if I could!

Ingredients:

  • All the left over lamb with fat trimmed off
  • 2 large chopped onions
  • 25g ginger
  • 3 or 4 garlic cloves
  • 1 ½ tbs ground cumin
  • 1 ½ tbs ground turmeric
  • 1 ½ tbs ground coriander
  • Mushrooms
  • Can tomatoes or passata
  • Oil for frying
  • 3 or 4 Chillies
  • 1 tbs curry powder
  • 500 ml vegetable stock

Method:

Prepare and chop the mushrooms and onions and fry for 4-5 minutes until beginning to soften.
Meanwhile, ( if using fresh )place the ginger, garlic and chillies in a small food processor and blitz until finely chopped.
Add to the pan along with the remaining ingredients and finally add the lamb. Bring to the boil and simmer for 10 – 15 minutes.

Tastes good with rice & poppadoms

homemade lamb curry ~ deanysdesigns.co.uk

Fry onions & mushrooms

homemade lamb curry ~ deanysdesigns.co.uk

Fry until soft & floppy

homemade lamb curry ~ deanysdesigns.co.uk

Add all spices

homemade lamb curry ~ deanysdesigns.co.uk

Add chillies & ginger

homemade lamb curry ~ deanysdesigns.co.uk

Add left over lamb

homemade lamb curry ~ deanysdesigns.co.uk

Add tomato & stock

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