Leftover lamb doesn’t have to be used up in yet another roast dinner, in fact, the cut offs are perfect for heavily spiced dishes like curry. Despite its strong flavour, the meat works well in both cream and tomato based sauces and can be mixed in with almost anything else that needs using in the fridge. And for those wondering what to cook for dinner this evening, a TikTok chef has shared his easy recipe.
Lamb is incredibly versatile in its flavour and texture, making it an ideal ingredient for new recipes even once cooked.
While pairing it with fresh mint sauce and yoghurt is one way to use up the leftover chunks, a creamy curry is perfect for a midweek meal that doesn’t require a trip to the shops.
Sharing his easy recipe on TikTok, self taught chef, Kai (@kaizkitchen), revealed how to turn roasted lamb leg into something entirely new. And it takes just one hour to make from start to finish.
- Leftover roast lamb, cut into chunks
- Olive oil
- Half a tin of coconut milk
- One teaspoon brown sugar
- Two small white onions
- One tin chopped tomatoes
- One cup of chicken or vegetable stock
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- Half a tablespoon chopped garlic (fresh or jar)
- Half a tablespoon ginger (minced, or from a jar)
- Half a teaspoon ground cumin
- Half a teaspoon garam masala
- One teaspoon ground coriander
- One teaspoon turmeric
- A couple of red chillies, chopped
- Two to four bay leaves, whole
To start, Kai removed the leftover meat from the bone and diced it into even chunks. In a large saucepan, he heated up a few drops of oil until sizzling.
The TikTok chef then sliced the onions into rings and fried them off until translucent, before adding the ginger and garlic.
Once infused, he took it off the heat while preparing the spices. This included the cumin, turmeric, bay leaves, chillies, coriander, and garam masala.
Kai then added the spices to the pan and stirred to coat the onions before adding one tin of chopped tomatoes.
At this point, the lamb was added and stirred through, followed by the cup of chicken stock. For people wanting to use up vegetables, cooked greens can be added at this point too. Peas, green beans and broccoli would all work well in this recipe.
Once all the ingredients were in the pan, he boiled the liquid up to temperature before reducing the heat to a simmer, covering with a lid.
After half an hour, the chef added half a can of coconut milk and a spoonful of brown sugar for extra “sweetness”, noting that salt and pepper can also be sprinkled in at this point.
He said: “So delicious. The lamb is tender as, and the spice level is a medium. Serve with your favourite rice and a little bit of naan bread if you’ve got it.”
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