Leftover Lamb Masala

A great way to use up that leftover lamb meat.

 

Ingredients

400g of leftover roast lamb/turkey

Half an onion sliced

2 cloves of garlic chopped

1tbsp of chopped lemongrass

Half a red chilli chopped

1 tbsp. garam masala

1 tsp. turmeric

2 tbsps. of tomato puree

1 tin coconut milk

Seasalt to taste

For the naan breads

250g plain flour

2tsp sugar

1tsp salt

½tsp baking powder

110-130ml milk

2tbsp vegetable oil, plus extra for greasing

Olive oil and coriander for topping

To serve

Fresh coriander

Natural yoghurt

Cooked Basmati rice

 

Method

For the naan bread sift the flour, sugar, salt and baking

powder into a bowl. In another bowl, mix together the milk and oil.

Make a well in the centre of the flour mixture and pour

in the liquid mixture. Slowly mix together the dough by working from the centre

and incorporating the flour from the edges of the ‘well’, to make smooth, soft

dough. Knead well for 8-10 minutes, adding a little flour if the dough is too

sticky.

Place the dough into an oiled bowl, cover with a damp

tea-towel and leave in a warm place for 10-15 minutes. Form the dough into five

balls. Roll the dough balls out quite thinly into your preferred shape. Now on

a dry pan on a medium heat place the naan breads on and cook on each side for a

minute until lightly brown. Once cooked brush them with olive oil and sprinkle

on your preferred topping. I top mine with chopped coriander and olive oil.

For the masala in a large saucepan sweat down the lemon grass, garlic, chilli and onion on a medium heat until softened in some oil.

Now add the spices and tomato puree and cook out for 1 minute. Add the coconut milk, bring to the boil and then simmer until thickened on a medium heat. Season to taste and finally stir the leftover lamb through until heated through.

Serve the masala on top of the basmati rice and top with a spoonful of yoghurt and coriander leaves. Serve the naan on the side for dipping and enjoy.

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