We had Guacamole as an appetizer, store bought, but it was a warm night that called for it. For the main course we made Lamb Korma out of our leftover Lamb. It was quite good.
Leftover Lamb Korma
Easy Peasy
Had a delicious joint of roast lamb and wondering what to do with the leftovers? How about a quick and easy curry? This Leftover Lamb Korma takes just 25 minutes – perfect for a quick and easy midweek meal. (And if you don’t have any leftover roast lamb, read on – I have tips on how to ‘create’ some leftovers!!)
But what if you don’t have any leftover lamb? Don’t worry – it’s very easy to ‘create’ some leftover lamb. Simply pan fry 4 lamb leg steaks in a medium-hot pan for 3 minutes each side. Rest for 5-10 minutes, then chop into small pieces and continue with the rest of the recipe.
The creamy flavours of the korma sauce pair beautifully with the delicious tender lamb. I have used my usual recipe for korma, but added in a teaspoon of cumin, as it pairs so nicely with lamb, and just a touch of chilli. The result is an utterly delicious creamy, nutty, delicately spicy sauce…If you prefer your lamb korma completely mild then you can of course leave the chilli out.
You will notice I don’t use any cream, butter or yogurt in my korma – this is partly to keep things a little lighter and partly because I really don’t think it needs it. This sauce is delicious enough without, so why load up with calories unnecessarily? This also means that this curry is suitable for those avoiding dairy.
To make this Leftover Lamb Korma really quick and easy, simply serve with basmati rice and/or naan breads.
Leftover Lamb Korma
Had a delicious joint of roast lamb and wondering what to do with the leftovers? How about a quick and easy curry? This Leftover Lamb Korma takes just 25 minutes – perfect for a quick and easy midweek meal. (And if you don’t have any leftover roast lamb, read on – I have tips on how to ‘create’ some leftovers!!)
Total Time 25 minutes
Instructions
1. Put the oil in a wide, deep saucepan and add the sliced onions. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft, but not brown.
2. Take the lid off and add the grated ginger and garlic together with the turmeric, garam masala, cumin and chilli. Cook for 2 minutes, stirring occasionally.
3. Add roughly ¾ of the coconut milk and all of the lamb, turn the heat up and bring to the boil, then turn the heat back down and gently simmer for 10 minutes. If you find the curry becomes too dry, you can add in the rest of the coconut milk.
4. After 10 minutes, add the ground almonds and chopped coriander and cook for 1 more minute, then serve with rice and/or naans and garnish with a little more chopped coriander.
Notes
If you don’t have any leftover lamb, simply pan fry 4 lamb leg steaks in a medium-hot pan for 3 minutes each side. Rest for 5-10 minutes, then chop into small pieces and continue with the rest of the recipe. Nutrition information is approximate and meant as a guideline only.
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