Leftover lamb with curried rice
I love to do a slow cooked leg of lamb on my barbecue, because of the size you have to buy and with there only being two people in our house, there's always leftovers. 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 leftover staple of Shepherds pie, but I like my curries and have plenty of spices to play with in my ingredients drawer. Monday's dinner became an improvised "Biryani" with the leftover lamb, the leftover spuds and some rice.
Leftover lamb meat and whatever leftover spuds you may have and chop into chunks
1 onion finely chopped
1 red chilli finely chopped
100g cooked basmati rice
15g garam masala
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 and chilli until they are soft and glossy,
100g cooked basmati rice
15g garam masala
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 and chilli until they are soft and glossy,
Add the mustard and cumin seeds and cook for one minute
Add the garam masala and 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 (you could also add some frozen peas at this stage too)
Finally switch off the heat and add the lemon juice, salt and pepper and stir through
Garnish with the coriander
Add the garam masala and 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 (you could also add some frozen peas at this stage too)
Finally switch off the heat and add the lemon juice, salt and pepper and stir through
Garnish with the coriander
2 comments
What temperature did you have the egg at?
ReplyDeleteI kept it at 150C/300F. Bear in mind the egg works completely different to your average oven and doesn't dry the meat out.
ReplyDeleteThe 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.