About this recipe:Lamb leftovers are transformed into an aromatic and flavourful curry in under an hour with this great recipe. Perfect for a Monday night to use up what's left of the Sunday lamb roast.
2cm piece root ginger
1 onion, chopped
3 cloves garlic
1 small red chilli, seeded
2 tablespoons curry powder
3 tablespoons sunflower oil
3 handfuls fresh spinach
1 tablespoon black mustard seeds
3 carrots, sliced
2 red peppers, seeded and chopped
1 (400g) tin chopped tomatoes
1 (160ml) tin coconut milk
salt and pepper, to taste
600g cooked lamb, diced
chopped fresh coriander, to taste
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Method Prep:15min › Cook:30min › Ready in:45min
In a food processor combine the ginger, onion, garlic, chilli, curry powder, 1 tablespoon of the sunflower oil and half of the spinach and blend until it becomes a smooth paste.
In a wok over a medium heat, heat the remainder of the oil and add the mustard seeds. Cook and stir for 1 minute until popped. Add the carrots, peppers and curry paste and cook and stir for 4 minutes until fragrant. Add the contents of the tin of tomatoes followed by the coconut milk. Season well then add the lamb and some fresh coriander (reserve a little to garnish). Simmer gently for 20 minutes until the sauce is thick and creamy then stir through the remainder of the spinach until wilted. Serve hot garnished with fresh coriander.
Definitely will make again. I used leftover leg of lamb I slow cooked the night before. My son asked what this was called because he has had it in a restaurant before. The only thing I did different was to add more coconut milk, about double to what the recipe said. - 27 Sep 2015