Leftover Lamb Curry with Mushrooms
Very quick lamb curry using leftover leg of lamb from the Sunday roast. Using cooked lamb makes this curry very quick to make.
Servings: 4
Calories: 247kcal
Equipment
- 1 Large saucepan
Ingredients
- 1 tbsp vegetable oil
- 2 onions medium ones, sliced
- 3 garlic cloves peeled and sliced thinly
- 1 tsp ground ginger
- 1 chilli green, finely chopped (or half tsp chilli powder)
- 1 tsp cumin seeds
- 1 tsp tumeric powder
- 400 g tomatoes plum peeled, canned
- 12 mushrooms decent sized, cut into chunky slices
- 200 g lamb cooked meat, chopped into small cubes
- 100 g spinach fresh leaves (or 6 small blocks frozen spinach)
- 1 tsp garam masala
- 1 tsp ground coriander
Instructions
- Heat the oil in a large saucepan and fry the sliced onion, garlic and cumin seeds.
- After a couple of minutes add the ginger, chilli, cumin powder and tumeric.
- When all the onion is coated with the spices add the can of peeled plum tomatoes – bash them with the wooden spoon to break up if they’re not ready chopped.
- Add the mushrooms and leftover lamb and stir. Allow the curry to simmer for five minutes.
- If using fresh spinach, pop the leaves on top of the curry and put the lid on so the leaves can steam inside. (If using frozen, microwave it for 1-2 minutes at this point, then add to the curry)
- Simmer for another five minutes. Add the garam masala and ground coriander and serve.
Notes
This lamb curry with mushrooms can be served with rice or flat breads.
The instructions here are to make this quickly as a midweek dish, you can leave it simmering on a low heat for longer if you wish.
Nutrition
Calories: 247kcal | Carbohydrates: 15g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 37mg | Sodium: 63mg | Potassium: 838mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3292IU | Vitamin C: 43mg | Calcium: 73mg | Iron: 3mg
