LEFTOVER LAMB AND POTATO CURRY RECIPES
LEFTOVER LAMB & POTATO PIE RECIPE - BBC GOOD FOOD
This spin on cottage pie is a great way of using up leftover meat and potatoes
Provided by Good Food team
Categories Dinner, Main course
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes. Pour over some gravy, or if there’s none left, just a bit of stock to moisten. Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs. Bake in the oven for 30 mins until golden on top and bubbling around the edge. If you’ve got any greens leftover, then quickly stir-fry to reheat and serve alongside.
Nutrition Facts : Calories 682 calories, FatContent 36 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 47 grams protein, SodiumContent 1 milligram of sodium
LEFTOVER LAMB RECIPES - BBC GOOD FOOD
Got some leftovers from a lamb Sunday roast? Don't let it go to waste – rustle up something amazing with our top-rated leftover lamb recipes.
Provided by Good Food team
Number Of Ingredients 1
More about "leftover lamb and potato curry recipes"
LEFTOVER LAMB BIRYANI - JAMIE OLIVER
Biryani is a big favourite, and what a wonderful recipe it is. It has the capacity to embrace leftovers – whether that’s meat or veg – and you can flex it to suit what you’ve got. I’ve suggested a weight of leftover meat, but feel free to bolster it with extra veggies to stretch it further if you’ve don’t have the amount listed here. I’m also using curry paste as an easy shortcut to big flavour, so hopefully that makes it super easy for you. Now, I’ve also given you a quick method for a crispy topping of nuts, herbs and spice – it’s not traditional by any means, but I’m having fun with it. See what’s in your cupboards and make it your own.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 505 calories per serving
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 505 calories per serving
- Preheat the oven to 200°C/400°F/gas 6. Put the rice in a medium pan on a medium heat with a pinch of sea salt and 800ml of boiling water. Cover and cook for 8 minutes (it needs 12, but we want it a little under-cooked at this stage). Remove from the heat and run the rice under cold water to cool it down and stop the cooking process, then drain the rice and leave to one side.
- Chop the lamb into 2.5cm chunks. Wash the carrot and slice it into 1cm thick rounds. Cut or break the cauliflower into florets the same size as your lamb. Place it all in a sturdy roasting tray (roughly 25cm x 30cm) with the curry paste and cinnamon stick, if using. Crush the cardamom pods and add just the inner seeds to the tray, if using.
- Tip in the yoghurt, then use your clean hands to get in there and mix it all together well, making sure the lamb and veg are well coated, then spread it all evenly across the tray.
- Season the cool rice with sea salt and black pepper, then sprinkle it over the lamb and veg to cover. Drain and scatter over the chickpeas, pushing them into the rice.
- Warm the milk in a small pan or in a bowl in the microwave, then mix in the saffron (or you could use turmeric, see EASY SWAPS below). Spoon the flavoured milk randomly over the rice – this will give you contrast in colour and flavour as it cooks.
- Cover the tray tightly with a double layer of tin foil. Place over a medium heat on the hob for a couple of minutes to get the steam going, then transfer to the oven for 50 minutes to 1 hour, or until hot all the way through.
- Meanwhile, for the topping, place a large non-stick frying pan on a medium heat with one teaspoon of olive oil. Crush and add the cashews, pick in the mint leaves, then finely slice and sprinkle in the chilli.
- Trim, finely slice and add the leek, followed by the mustard seeds, if using. Fry for just a few minutes, shaking regularly, until it’s all crisp and golden, then tip onto a plate lined with kitchen paper to drain.
- For the quick carrot raita, wash and coarsely grate the carrot then, in a bowl, mix with a pinch of salt and the yoghurt. Squeeze in lemon juice to taste, then finish with 1 teaspoon of extra virgin olive oil.
- Get your biryani out of the oven, remove the foil and scatter over the crispy topping, then serve with the quick raita on the side. We like ours with a big lemon-dressed green salad and, of course, a stack of poppadoms.
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Total Time 3 hours
Category dinner party, Easter, dinner, side dish
From delish.com
Total Time 3 hours
Category dinner party, Easter, dinner, side dish
- Brush with more melted butter and serve warm.
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The Cornish pasty, a meat-filled hand pie (rhymes with "nasty," not "hasty"), was brought to northern Michigan by English immigrants, who ate it for lunch as they worked in the mines. For good reason—it's portable, fortifying food with straightforward flavor. A pasty-eating tradition remains in the region; they're nowadays typically served with butter and ketchup.
From epicurious.com
Reviews 3.4
Total Time 1 hour, 45 minutes
From epicurious.com
Reviews 3.4
Total Time 1 hour, 45 minutes
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