This leftover lamb curry recipe is a great way to enjoy what's left of your Sunday roast on Monday night. It has enough of a kick to satisfy curry lovers without being overly hot, and packs a real punch of complex flavours that go brilliantly with the rich taste of lamb.
We'll be honest here and admit that our leftover lamb bhuna recipe isn't the most authentic, because we use a shop bought bhuna spice mix. If you are a real curry enthusiast, you can make a more authentic curry by buying whole spices and dry-frying and then grinding them into a powder. For this easier version of the leftover lamb bhuna for two, you will need:
- Leftotver lamb, 500 grams
- One large brown onion, roughly chopped
- A tin of chopped tomatoes
- Tomato paste, a squirt
- Three large garlic cloves, chopped
- Fresh ginger, a thumbful, sliced
- Bhuna spice mix, two teaspoons
- Cardamom pods, two
- 1 medium-hot red chilli, chopped
- Rapeseed oil, three tablespoons
- Salt, to taste
1. In a deep frying pan or casserole, warm the oil and add the tomato paste and spice mix; mix well together.
2. Add the onion, garlic, and cardamom pods, and fry for a few minutes until the onion has softened.
3. Add the ginger, tinned tomato, chilli and the lamb, and fry for five to ten minutes.
4. Add 250ml water and let simmer for about 30 minutes. If the curry is too watery, extend the simmering time by another 10 minutes.
5. Serve with basmati rice and garnish with fresh coriander, if you like.