Using up leftover lamb from a roast
Last time we had roast lamb I made two meals for two from 400-500g of leftover meat from the roast.
Cube half of the leftovers for the curry and use the rest/slightly scrappy bits for the Shepherds Pie as they'll get minced
Shepherds Pie
Whizz up (or chop very finely) 200-250g left over lamb with any leftover gravy, 1 chopped small/medium carrot, 1 sprig parsley, 1 chopped shallot, 1 crushed clove garlic with 2tbsp ketchup.
Put in an ovenproof dish. Cover with mashed potato. Cover with foil and bake in oven at 180C for 30 minutes. Up the temperature to 200C, take off foil a bake for a further 10 mins to crisp the top
Lamb Rogan Josh
Gently fry a large chopped red onion and a large crushed garlic cloves in oil for 10 minutes until very soft.
Add 0.5tsp turmeric, quarter tsp chilli flakes, half tbsp medium curry powder, half tbsp ground coriander and half tsp tomato paste. Fry on a higher heat for a minute.
Add the cubed lamb (200-250g), 100 ml water, 3 quartered tomatoes and the juice of half a lemon.
Simmer for 15 minutes, season to taste and serve with sprinkling of fresh coriander and rice
