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.