LEFTOVER LAMB CURRY RECIPE | BBC GOOD FOOD
Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast
Provided by Esther Clark
Categories Dinner, Supper
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.
- Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.
- Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.
Nutrition Facts : Calories 393 calories, FatContent 24 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 2 grams fiber, ProteinContent 36 grams protein, SodiumContent 0.6 milligram of sodium
GARLIC & HERB ROAST LAMB ON BOULANGèRE ... - BBC GOOD FOOD
Cooking succulent lamb and herby potatoes together means the potatoes absorb all the lovely juices
Provided by Sara Buenfeld
Categories Main course
Total Time 2 hours 15 minutes
Prep Time 30 minutes
Cook Time 1 hours 45 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
- Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
- Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.
Nutrition Facts : Calories 537 calories, FatContent 24 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 40 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 44 grams protein, SodiumContent 0.51 milligram of sodium
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