Welcome to our website !

Leftover lamb with curried rice

By November 04, 2014 , , , , ,

So Sunday was slow cooked leg of lamb ( 6 hours) with garlic and rosemary on the big green egg, the leg was small but not small enough that there was enough for the following day. I do enjoy slow cooking and love the results it yields, especially with something like lamb, as it will normally come right off the bone with no effort needed to carve.

Now I could have gone for the staple of Shepherds pie, but I like my curries and have plenty of spices to play with, but with curries less is always more with spices. Now I know this is not a proper biryani but it tasted good! My first introduction to proper curries was in Bradford about 20 years ago, I wasn't a big fan initially so started out on Biryanis as they weren't so spicy. A group of us used to visit this place that didn't give you cutlery, but instead you got free chapatis and had to eat with your hands, so that was an eye opener for someone whose previous experience of curry was leftover meat with McDonnells curry sauce and overcooked rice. So the Bradford experience, made me a bit braver and as I was at university in the East end of London I ventured to Brick Lane, which back then was not the hip and trendy area it is now, but was where the local Bangladeshi community would go out to eat.

Having been back to Brick Lane recently I'm amazed at how it has changed, lots more restaurants and trendy shops. It used to be the place I went to get a curry for £2.50, now I probably wouldn't get change out of £20! My favourites were Tayyabs and the Lahore kebab house which were pretty down to earth with their menus and always had a good following.

Monday was an improvised Biryani with the leftover lamb, the leftover spuds and some rice.

Take some...

Leftover lamb and whatever left over spuds you may have and chop into chunks
1 onion
100g cooked basmati rice
Tablespoon garam masala or madras curry powder, I prefer madras
Heaped teaspoon cumin seeds
Heaped teaspoon black mustard seeds
Juice half a lemon
Coriander leaves for garnish
oil for frying 
Salt  and pepper to season

Sauté the onion until it is soft and glossy, next add the mustard seeds and cumin seeds and cook for one minute.
Add the garam masala and a about 30ml of water to help cook out the spices and prevent the spices from burning, cook for about 5 minutes
Next add the lamb and cook for about 2 minutes.
Then add the potatoes and rice and cook for a further 5 minutes.
At this stage you could add some cooked green beans or some frozen peas if you would like to add some veg, but since I had neither to hand, I left it as is.
Finally switch off the heat and add the lemon juice, salt and pepper and stir through.
Garnish with the coriander.

You Might Also Like


  1. What temperature did you have the egg at?

  2. I kept it at 150C/300F. Bear in mind the egg works completely different to your average oven and doesn't dry the meat out.
    The meat was pretty tender throughout, but I would have probably cooked it for another couple of hours.
    I think if you go for conventional oven or fan oven best to aim for 120 for 7 hours. I also added some red wine and water to the roasting tin and put the lamb on some thickly sliced onions.
    I didn't bother roasting spuds but again thickly sliced some spuds and then added them under the lamb on the roasting tin and added some water about 180 mins before I took the lamb out.
    Do let the lamb rest for about 30 mins before serving.