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Left Over Lamb Curry

Left Over Lamb Curry

We splashed out of a leg of Lamb for Christmas Day. Quite an investment for us and far too much meat for one sitting. So Sue cobbled this together with the left-over meat.

Ingredients:-

500g of roasted Lamb, cut into chunks
1 Thumb of Ginger grated. Or 1 Tsp of dried Ginger
4 Cloves of Garlic, minced
2 Red Onions, sliced
1 Tsp of Cinnamon  powder
1 Tsp of ground Coriander
1 Tsp of ground Cumin
1 Tsp of ground Turmeric
½ a Tsp of Fennel Seeds
2 Tsp of Chilli Powder
A 400g tin of Chopped Tomatoes, plus 400g of water
Salt & Pepper to season
Oil to fry

Method:-

(1) Add to Oil to a large pan and fry the Onions until softened.
(2) Add the Garlic and Ginger and fry for a minute or so.
(3) Season with Salt & Pepper.
(4) Add the remaining spices and stir in.
(5) Add the chopped Tomatoes and water.
(6) Add the Lamb reducing the heat and simmer for 1 ½ to 2 hours.

The odd looking objects around the plates are Sprout Bhaji! ( http://www.eatwellonuc.org.uk/index.php/recipes/420-curry-pies-sprout-bhaji )

 

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Coated Wedges recipe

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Category: Recipes

Coated Wedges recipe

This is Sue’s take on Kansas Fried Chicken shop Coated Fries ( Other State names may be used as branding!)

Ingredients:-

Potato cut into wedges skin on
Egg
Milk
Plain Flour (Gluten free in our case)
Garlic Salt
Onion Salt
Paprika
Chilli flakes mixed Herbs
Salt and Pepper

Method:-

(1) Mix the beaten Egg, Salt, Pepper and Milk to make an Egg wash.
(2) Mix the flour and other dry ingredients to make a seasoned Flour mix.
(3) Dip each wedge in the Flour mix, Egg wash and back in the Flour mix.
(4) Roast at 180C for about 40 minutes.
(5) Flash fry to crisp the coating.

We served ours with Marinated Pork Ribs and home made Coleslaw. A fresh light and tasty meal of a warm summer evening.

 

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