THIS week’s recipe from Arlene Thompson of Sainsbury’s Try Team makes a delicious roast leg of lamb go a little bit further.
“To help you live well for less, use any leftover lamb to make this tasty curry which can be whipped up in no time at all,” says Arlene.
Easy lamb curry
Preparation time: 10 minutes
Cooking time: 30 minutes
1 tablespoon Sainsbury’s medium olive oil
1 onion, finely chopped
2 teaspoons garam masala by Sainsbury’s
2 teaspoons turmeric
½ teaspoon ground cinnamon by Sainsbury’s
1 garlic clove, crushed
1 green chilli, finely chopped
390g carton Sainsbury’s chopped tomatoes in tomato juice
400ml half-fat coconut milk
350g leftover roasted lamb, diced
200g sugar snap peas, sliced on the diagonal
250g Sainsbury’s long grain and wild rice
300g frozen very fine whole green beans by Sainsbury’s
120g basics 2 per cent fat natural yogurt
1. Heat the oil in a large, deep frying pan and add the onion. Stir in the garam masala, turmeric and cinnamon, and cook over a low heat for 5-10 minutes. Add the garlic and
chilli, and cook for 1 minute.
2. Add the tomatoes and coconut milk and stir to combine. Simmer for about 10 minutes before adding the cooked lamb and the sugar snap peas. Simmer for a further 10 minutes.
3. Meanwhile, cook the rice and the frozen beans in separate pans to pack instructions.
4. Serve the curry with the rice, green beans and yogurt on the side.
TIP: To make life even easier, you can buy a boned out Northern Irish leg of lamb, which is so easy to cook and carve, or try shoulder of lamb, which melts in your mouth after four hours slow cooking.