Keema mattar, aloo gobi, tarka dhal and basmati rice

Leftover roast lamb and a romp around the cupboards and the spice drawer … delicious curry tea.

Onions
Garlic
olive oil
Mustard seeds
Cumin seeds
Coriander seeds
urid dhal
turmeric
fennel seeds
chilli flakes
tikka masala mix
roast lamb
tomato puree
red lentils
potatoes
cauliflower
tomatoes
garam masala
basmati rice
frozen peas

1.  Mince 3 onions in a food processor and divide between 2 deep sautee pans - 1 for the lamb curry, 1 for the potato and cauliflower.  Sautee gently in olive oil, with crushed garlic.
2.  Mince leftover roast lamb in the food processor - add to the onions with a tablespoon of tikka masala spices.
3.  Boil lentils in plenty of water.
4.  Cook rice - I use the adsorption method 1 x rice, 2 x water, bring to the boil, slam the lid on and turn the heat right down.
5.  Into the other sautee pan add dry spices - mustard seeds, cumin seeds, turmeric, fenned seeds, coriander seeds and a pinch of chilli flakes, heat through until they release their aroma - them add chopped potatoes, florets of cauliflower, chopped tomatoes and a squidge of tomato puree.  Add a big mugful of water, stir, cover and leave to steam.
6.  Add some tomato puree to the lamb and stir, simmer, add a little water if necessary.
7.  Keep an eye on the lentils, add more water if needed and stir so that they don't stick to the bottom of the pan.
8.  When the veg are soft it's pretty much done, just add a little garam masala to the mixture, to taste.
9.  Pop some frozen peas into the lamb mix, stir in.
10.  Serve, scoff …

Amazing what some leftovers and spices can do.

Roast leg of lamb for Easter Sunday lunch

Traditionalists that we are it was roast lamb with all the trimmings for lunch.  The lamb was a monster - from a local butcher who breed their own.  The potatoes were simply roasted, the leeks braised, the carrots roasted and the tenderstem broccoli steamed.  It was 3 hours from start to finish - but that's because of the size of the lamb!

Garlic
rosemary
Olive oil
Lamb
Potatoes
Carrots
Cumin seeds

Red wine
Leeks
Butter
White wine
Tenderstem broccoli
Cornflour

1.  Chop 3 cloves of garlic into slithers.  Stab the lamb all over and squish garlic into the meat.  Slather with a little olive oil, run over with salt.  In a roasting tray, lie the lamb onto a bed of rosemary and tip in a large glass of red wine and one of water.  Roast at 180-200 for quite a while!  (20 minutes per 500g + 20 minutes + 30 minutes resting time).
2.  Prepare the vegetables.  Peel potatoes, chop into roastie size and toss in olive oil.
3.  Top and tail carrots, scrub and put in roasting tin with a drizzle of olive oil and a sprinkle of cumin seeds.
4.  Chop leeks into rounds, wash, put in an oven dish with a small glass of white wine and a few knobs of butter.
5.  Cut the woody ends off the tenderstem broccoli and put in a steamer.

The hard work is now done - you just have to get the veg on in a suitable order and make the gravy.

6.  An hour and a half before ready to eat, bang in the potatoes.

7.  30 minutes later put in the carrots and the leeks, turn the potatoes over.

8.  30 minutes later, pull the lamb out, drain the juices for the gravy and cover to let it rest.

9.  10 minutes later, put the heat under the broccoli to steam it.

10.  Make the gravy using meat juices, slaked cornflour in water … possibly some more red wine and/or stock to taste.

11.  Serve, scoff 

There was LOADS … the leftover lamb became a lamb curry the following day.