Roasted a leg of lamb on the Big Green Egg on Sunday. It was a recipe from the July issue of Delicious magazine. I also made the Jewelled bulgur wheat from the same article to go with it. The recipe was for a shoulder, but I couldn't find a good enough lamb shoulder, so I went for a leg. The photo that accompanied the article also suspiciously looked more like a leg than a shoulder, anyway it worked out fine.
Anyway, with four of us for lunch we had loads of lamb left for the week, which is great for leftovers. You need to be imaginative otherwise all you'll do is make a somewhat expensive shepherd's pie.
Lamb curry is a good option. It needs to be a simple recipe as it will no doubt be a mid-week dinner from a leftover weekend joint. So voila:
Lamb Curry
Lamb joint left-overs, at least 500g, if not more
1 tin of chickpeas
1 tin of chopped tomatoes
1 tin of coconut water
1 thumb-sized piece of ginger
2-3 cloves of garlic
2 medium-sized onions
400g green beans (eg: dwarf beans, runner, fine etc)
1/2 tsp salt
1/2 tsp pepper
1tbs coriander seeds
1tsp cumin seeds
1/2 tsp turmeric
1/2 tsp fennel seeds
1/2 tsp ground fenugreek
1/2 tsp asafoteda
1/2-1 tsp mild chilli powder (depending on your love of chilli heat)
Grind all the whole spices in either a coffee grinder or pestle & mortar. Roughly chop the onions, garlic and grate the ginger. Add all three ingredients into a food processor / chopper as well as all the spices and the tin of tomatoes. Puree to a runny paste.
In a large pan heat two tablespoons of oil and then add the paste and cook for a couple of minutes stirring occasionally. Chop the lamb into chunks and add to the curry paste, bring to a simmer and add the coconut water. Once simmering again, add the chickpeas and simmer for 10 minutes. Top and tail the beans and slice in half and add to the pot. Simmer gently until the beans are tender. Serve with rice or naan breads.
Anyway, with four of us for lunch we had loads of lamb left for the week, which is great for leftovers. You need to be imaginative otherwise all you'll do is make a somewhat expensive shepherd's pie.
Lamb curry is a good option. It needs to be a simple recipe as it will no doubt be a mid-week dinner from a leftover weekend joint. So voila:
Lamb Curry
Lamb joint left-overs, at least 500g, if not more
1 tin of chickpeas
1 tin of chopped tomatoes
1 tin of coconut water
1 thumb-sized piece of ginger
2-3 cloves of garlic
2 medium-sized onions
400g green beans (eg: dwarf beans, runner, fine etc)
1/2 tsp salt
1/2 tsp pepper
1tbs coriander seeds
1tsp cumin seeds
1/2 tsp turmeric
1/2 tsp fennel seeds
1/2 tsp ground fenugreek
1/2 tsp asafoteda
1/2-1 tsp mild chilli powder (depending on your love of chilli heat)
Grind all the whole spices in either a coffee grinder or pestle & mortar. Roughly chop the onions, garlic and grate the ginger. Add all three ingredients into a food processor / chopper as well as all the spices and the tin of tomatoes. Puree to a runny paste.
In a large pan heat two tablespoons of oil and then add the paste and cook for a couple of minutes stirring occasionally. Chop the lamb into chunks and add to the curry paste, bring to a simmer and add the coconut water. Once simmering again, add the chickpeas and simmer for 10 minutes. Top and tail the beans and slice in half and add to the pot. Simmer gently until the beans are tender. Serve with rice or naan breads.