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Leftover lamb masala Leftover lamb masala

Leftover lamb masala

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A great way to use up that leftover lamb meat.

Preparation: 30 mins 
Cooking: 30 mins

Ingredients to serve 6-8

  • 400g of leftover roast lamb
  • Half an onion sliced
  • 2 cloves of garlic chopped
  • 1tbsp of chopped lemongrass
  • Half a red chilli chopped
  • 1 tbsp. garam masala
  • 1 tsp. turmeric
  • 2 tbsps. of tomato puree
  • 1 tin coconut milk
  • Seasalt to taste

For the naan breads

  • 250g plain flour
  • 2tsp sugar
  • 1tsp salt
  • ½tsp baking powder
  • 110-130ml milk
  • 2tbsp vegetable oil, plus extra for greasing
  • Olive oil and coriander for topping

To serve

  • Fresh coriander
  • Natural yoghurt
  • Cooked Basmati rice
  • For the naan bread sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
  • Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the ‘well’, to make smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
  • Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes.
  • Form the dough into five balls. Roll the dough balls out quite thinly into your preferred shape. Now on a dry pan on a medium heat place the naan breads on and cook on each side for a minute until lightly brown. Once cooked brush them with olive oil and sprinkle on your preferred topping. I top mine with chopped coriander and olive oil.
  • To make the masala; sweat down the lemon grass, garlic, chilli and onion in a large saucepan  on a medium heat until softened in some oil.
  • Now add the spices and tomato puree and cook out for 1 minute. Add the coconut milk, bring to the boil and then simmer until thickened on a medium heat. Season to taste and finally stir the leftover lamb through until heated through.
  • Serve the masala on top of the basmati rice and top with a spoonful of yoghurt and coriander leaves. Serve the naan on the side for dipping and enjoy.

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