Monday, 15 April 2013

Leftover Lamb Curry

On sunday we had a classic pot roast half leg of organic lamb from Sandy Lane Farm via East Oxford Market. It was slow cooked, in a well sealed Le Creuset casserole, with rosemary, garlic and thyme stuffed inside the joint.

It fed four, but now what to do with 250g of cooked lamb? Curry it.

Ground fennel seeds, one dry chili, two cloves, ground dry ginger, a tablespoon freshly ground cumin.
Four red onions.
Two chopped carrots.
Eight cloves of garlic.
A handful of chopped chives.
A handful of chopped flat leaved parsley.
A tin of chick peas.
A tin of green lentils.

Cook for an hour in oven.

Flora made raita: yoghurt, finely chopped cucumber, mustard, lemon juice.

Served with basmati rice, Patak's popadoms and Patak's naan bread and two varieties of mango chutney; with ice cream to follow!

The carrots were insipid and out of place, otherwise a success.