My cheaty leftover-lamb curry

I will start this post by warning you that I make my curries by throwing lots of stuff into a pan until it tastes vaguely like a curry. You could quite easily add/take away from this without it having a massive effect (e.g. I add mushrooms to my curry where most people wouldn’t) but this is what worked for me.

Also, I’ve called this a ‘cheaty’ curry because I’ve not properly prepared any spices or anything; I couldn’t even be bothered to chop up garlic. This is because after a crap day at work, the last thing I want/need to be doing is arsing about in the kitchen for hours. Anyway, on with it…

Ingredients

  • 1 large onion
  • big handful of mushrooms
  • 2 big handfuls leftover lamb roughly chopped into chunks
  • 2 tsps curry powder (I use mild because I’m a wimp.. adjust to suit)
  • glug of Linghams Garlic Chilli sauce
  • 1/3 of a tube of garlic pureé
  • small tin of Heinz curry ‘beanz’
  • 1/2 cup lamb gravy (t’was a bit of experiment adding leftover ‘proper’ gravy, but it boosted the flavour wonderfully; if you don’t have any you might want to use a stock cube + extra water?)
  • cup of water
  • big glug of olive oil for frying + optional butter

Instructions
Put a big saucepan over a medium heat on the hob and and add your big glug of olive oil (I also add a small knob of butter when I’m using mushrooms as they fry better, but this is optional). Chop your onion and mushroom and add it to the pan, frying gently til lightly golden then add the meat chunks.

After a minute or so of gentle frying, turn the heat down low and add the curry powder, Garlic Chilli sauces and garlic pureé and mix well. Leave to fry for a little longer, stirring regularly so nothing sticks.

When everything looks all curry coloured and all the flavours are intermingled etc, add the leftover gravy and water (or just water if you’re minus gravy… in fact, a nice alternative to both would be a tin of chopped tomatoes, which would add another veg portion I reckon). Add the tin of ‘beanz’ (another portion of veg plus fills it out a bit) and then leave to simmer for as long as you can be bothered to wait. I left mine for 20 mins on a medium heat which got rid of some of the excess fluid, but I’d generally leave a curry for at least 30 mins.

Serve on a clean plate with some microwave rice (ha!). Should serve 3-4 but it depends how much of a fat piggy you are.

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4 comments so far

  1. Jem said:
    On January 10, 2012 at 8:49 pm

    Apologies for dreadful picture – t’was taken on my phone after I’d shoved the leftovers into a box for lunch tomorrow. I forgot to take a picture of my plate all looking yummy (and then I scoffed it).

  2. Aisling said:
    On January 10, 2012 at 8:58 pm

    I don’t like lamb, but I loooove curry. Butter chicken and red Thai curry are my favourites, but I’ve never made it from scratch. :D

  3. Mumblies said:
    On January 11, 2012 at 8:04 am

    For those who worry over calories, substitute those tinned beans loaded with sugar for a tin of haricot beans in water (drain the water of course)

    tip: equal quantities of garam masala/medium curry powder/turmeric/tomato puree make for an excellent tikka masalla base too ;)