Lamb curry

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