Old School Left-over Lamb 'Curry'

Well now, its not as easy as you might think to make a left-over lamb curry look appetizing...this is the best I could do given it was a quick snap before eating dinner last night! OK - so this is my official disclaimer - this is not a proper curry, it's a made-up old-school version like my Mum and grandmother used to make to use up roast lamb left-overs. The thing is that despite the fact that it is kind of dorky, it is also very, very delicious with a lovely balance of heat and sweetness (not too sweet!) and if you use left-over roast lamb shoulder in particular, although leg is fine, you can be guaranteed that it will super-tender. Just about to get stuck in to testing recipes for a decadent Valentines Day dessert - putting on weight just looking at the ingredients on the bench - and still tossing up between Espresso Chocolate Cheesecake, Chocolate Cherry Tart or Lemon & Lime Mini Tarts...any suggestions?!?

 You will need 4 cups of left-over roast lamb for this recipe
2 tbsp olive oil
1 onion, chopped
1 large stick celery, finely sliced
1 thumb size piece of fresh ginger, grated
2 tsp curry powder
1 tsp garam masala
sea salt and freshly ground black pepper
1 cup lamb or vegetable stock
1 tbsp plain flour
2 small green apples, peeled and cubed
1 tbsp tomato paste
1/2  cup tomato or mango chutney
½ cup cream
½ cup sultanas or 1/4 cup each currants and sliced dried apricots
1/2 cup fresh coriander leaves
1/4 cup lightly toasted flaked almonds

rice and soft bread rolls to serve

Chop lamb roughly and put to one side. Heat oil in a large heavy based casserole dish and cook onion, celery, ginger, curry powder, garam masala, sea salt and pepper together over a medium heat for 12-15 minutes until the onion is softened. Add flour and lamb stock, stir well and cook 5 minutes. Add apple, tomato paste, chutney, cream, sultanas and lamb and continue to cook, stirring occasionally for a further 20-25 minutes until it is all heated through and blended and you are using all your will power not to eat it out of the pot. Cook rice according to packet instructions and serve lamb curry with a good sprinkling of coriander and flaked almonds, and some fresh soft bread rolls. Serves 4-6

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