Leftover lamb curry

• onions↗2

  roughly chopped

• large garlic clove↗1

  chopped

• ginger↗1 thumb sized piece

  peeled and chopped

• oil2 tbsp tbsp
• medium curry paste↗4 tbsp tbsp
• tomatoes↗400g can chopped g

  can chopped

• red chilli↗1

  halved and seeds removed

• cinnamon stick↗1
• lamb stock↗200ml ml
• leftover roast lamb500-700g g

  chopped into large chunks

• coriander1 small bunch of

  roughly chopped

• cooked basmati rice↗

  naan bread and natural yogurt, to serve

Step-by-step instructions

1. 1

   Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.

2. 2

   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.

3. 3

   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.