Roast Lamb and Spinach Curry

 Roast Lamb and Spinach Curry

Roast Lamb and Spinach Curry

We slow roasted a shoulder of lamb, and there was too much for one meal, but I had not enough meat left for another roast dinner. I used it up, along with about 100g of spinach…. And some chapatti flour that had been lurking in the back of the cupboard for quite some time after its sell by date. I imagine this recipe would work fine for any leftover roast meat, not just lamb.

Ingredients (Curry)

  • Two large potatoes, peeled cooked and cubed

  • Large onion

  • 3 cloves of garlic

  • Ginger

  • 1 tsp turmeric

  • 1 1/2 tsp cumin

  • 1 tsp garam masala

  • 1/2 tsp ground coriander

  • Chilli flakes

  • 1 tsp paprika

  • Tin of tomatoes blended

  • Tomato purée

  • Leftover cooked meat, chopped

  • Spinach

  • Chapatti
  • 420g chapatti flour

  • 250ml tepid water

  • 1/4 tsp salt

Directions

  • Curry
  • Fry the onions in olive oil until soft. Add the garlic and ginger. I used an ice cube of frozen ginger, but a teaspoon of dried will do. Fry for a couple more minutes. Add the dry spices (with the quantity of chilli based on how fiery you like your curries) and stir for a minute. Blend and stir in the tinned tomatoes and add a couple of teaspoons of tomato puree. Simmer for 5 minutes, before adding the chopped meat and potatoes. Add broth or water to keep the sauce from drying out. Leave to simmer and start to prepare chapattis, stirring the sauce every so often. Once the chapattis are ready, add the spinach and allow it to wilt.
  • Chapatti
  • Mix the ingredients to a firm dough and split into a dozen small balls. Roll out to about 15cm each. Heat a frying pan til very hot and dry fry each chapatti for about a minute and a half each side. You’ll see it bubble up and char a little and be able to tell when they’re done.