Food - Recipe - Left Over Lamb Curry

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Left Over Lamb Curry

I did a lamb Shoulder roast last weekend, I had lots leftover, so what do you do make a curry!

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total: 40  minutes

Makes: 2 batches of Curry, serves one with one portion to freeze 

Ingredients 

  • ½ tbsp. of Vegetable Oil 
  • 1 Onion, peeled and roughly chopped
  • 1 Carrot, peeled and diced
  • 1 Yellow Pepper, roughly chopped
  • 8 White Close Cup Mushrooms, wiped & sliced
  • 1 tin of Chopped Tomatoes
  • 2 tbsp. of Mild Curry Powder
  • Cold leftover Roast Lamb, Cubed, fat and gristle removed
  • Rice and accompaniments to serve

Equipment

  • Medium Saucepan
  • Chopping Board & Sharp Knife
  • Wooden Spoon
  • Freeze-able container (Washed up margarine tub with a lid is a good option)

Method 

  1. For the sauce, heat the oil in a medium saucepan over a low heat 
  2. Add the veg and fry for 5 minutes, or until it is beginning to soften, add the mushrooms and cook for a couple of minutes 
  3. Add the Curry powder and stir
  4. Add the leftover roast lamb and stir
  5. Pour in the tinned tomatoes, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 30 minutes until the sauce is nice and thick.
  6.  Once the sauce has reduced enough, then divide the sauce in two equal portions one left in the pan, one placed in a freeze-able container.
  7. Serve with rice and accompaniments



Left over Lamb Curry


Left over Lamb Curry
Yield: 2
Author:
prep time: 10 Mcook time: 30 Mtotal time: 40 M
Nice Curry,using left over roast lamb

ingredients:

Ingredients
  • 1 tbsp. of Vegetable Oil
  • 1 Onion, peeled and roughly chopped
  • 1 Carrot, peeled and diced
  • 1 Yellow Pepper, roughly chopped
  • 8  Mushrooms, wiped & sliced
  • 400g  tin of Chopped Tomatoes
  • 2 tbsp. of Mild Curry Powder
  • Cold leftover Roast Lamb, Cubed, fat and gristle removed
  • Rice and accompaniments to serve

instructions:

How to cook Left over Lamb Curry

  1. For the sauce, heat the oil in a medium saucepan over a low heat
  2. Add the veg and fry for 5 minutes, or until it is beginning to soften, add the mushrooms and cook for a couple of minutes
  3. Add the Curry powder and stir
  4. Add the leftover roast lamb and stir
  5. Pour in the tinned tomatoes, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 30 minutes until the sauce is nice and thick.
  6. Once the sauce has reduced enough, then divide the sauce in two equal portions one left in the pan, one placed in a freeze-able container.
  7. Serve with rice and accompaniments
Calories
397
Fat (grams)
16
Sat. Fat (grams)
4
Carbs (grams)
49
Fibre (grams)
10
Net carbs
40
Sugar (grams)
10
Protein (grams)
19
Sodium (milligrams)
60
Cholesterol (grams)
40
main meal, food
Indian
Created using The Recipes Generator

Nutrition

For this dish I calculated that this had about 0 of carbohydrate so for this, so for a Type 1 diabetic on a Short-Acting insulin Regime with 10g of carbohydrate to 1 unit of insulin, this would require 0 units. The rice that was served with this did contain 33g carbohydrate(for half a packet of microwave rice, cooked to the packet instructions and weight out the portion of 125g) so I would have to take insulin for the rice, which was 4 units so in total that would be 4 units.

 I have shared with

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Nic xx 

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