My husband doesn't like to eat the same meal twice in a row (I KNOW!). As a result I have to get inventive with left overs. This recipe is good for time pressed weeknights or when your gourmet self is being lazy. You can also use lamb pieces, just cook them before you add in.
Ingredients 250 grams left over lamb, chopped olive oil 2 x thumb pieces of ginger, peeled and finely chopped 6 garlic cloves, crushed 1 onion, finely chopped 2 tbsp of curry (or your favourite curry mix) 1 red chilli deseeded and chopped (optional) 1 tbsp wholemeal flour or tapioca (arrowroot) for gluten free option 500mls of stock (any works, I have used beef, chicken and vegetable and all taste good) splash of red wine vinegar 2 tbsp chutney or relish
Cooked rice
1. Add olive oil to a large frying pan and gently cook the garlic, ginger, onions and chilli until soft. 2. Add curry powder and stir through for 1 min. Add lamb and flour and stir through for another two minutes. 3. Increase heat and gradually add in stock. Bring to the boil and cook for further 5 minutes, or until sauce has slightly reduced and thickened. 4. Add in chutney and red wine vinegar. Stir to combine. 5. Serve with rice and sprinkle with chopped coriander and yoghurt (optional)
Variations: If you have fussy eaters in the house, you can hide finely grated veggies into the sauce, for example courgette and carrots.
TIP: Make a big batch of rice so you have leftovers for freezing. Will last three months in the freezer. Simply reheat in pot with a couple of splashes of water.