I made this at my grandparents on the Friday following Easter and used the remaining lamb (hence the leftovery) from Easter to cook this dish. We did use some freshly cooked lamb because we thought it would freshen up the taste a little as the lamb cooked the previous Monday had been in the fridge all week. This recipe is a made up one I got from Grandpa (he’s very good at curry, everyone says so!) Mummy, Grandma and Grandpa said it was delicious! Ben said it was a little too spicy but that’s normal for him (he doesn’t like particularly spicy things). Having said that one of his favourite things are veggy chilli wraps and Daddy usually makes the chilli quite spicy. Everyone who ate it really enjoyed it (I think)…..
2 (heaped) tsp mild curry powder
2 (again heaped) tsp medium curry powder
1 (once again heaped) tsp hot curry powder
3 (and again heaped) tsp garam masala
½ bag of rice
4 garlic cloves
1kg meat (any leftover meat is fine)
400g (1 medium tin) of chopped tomatoes
140g tomato puree (1 small tin/tube)
1 medium pack mushrooms
1½ small jug gravy (optional!)
Melt quite a large knob of butter in a casserole pot and sweat the onions. Fry the lamb (or whatever else you’re using) in a frying pan with a little oil. Measure out the spices and add with the garlic to the onions in the casserole and cook for a couple of minutes.
Chop up the mushrooms and add to the pan. Tip in the tomato puree and chopped tomatoes and let bubble. Add the lamb (and gravy, if using) into the casserole and simmer gently for about 40 minutes. Serve with rice, poppadums and yoghurt.