Winter Warmer Lamb Curry
What you need:
Left over roast lamb
1 onion
2 garlic cloves
1 knob of ginger
1 teaspoon ground cumin
1 teaspoon ground corriander
1 teaspoon ground fennel seeds
1 teaspoon tumeric
1/4 teaspoon black pepper
Chicken stock to cover
1 tin crushed tomatoes
1 tin chick peas
1 bunch cooked spinach
What you need to do:
Blitz onion, garlic and ginger to form a paste. Heat oil in a chasseur and cook onion mixture until golden. Add spices and cook 2 minutes. Add stock and tomatoes and stir. Add chopped lamb, spinach and chickpeas, cover chasseur, put in oven heated to 170 degrees and cook 1 hour. Enjoy with your favourite indian accompaniments.
