Roast lamb leftovers in curry?

Can anyone give me a tip on how to use leftover roast (leg) lamb in a curry?

The roast lamb, seasoned with sea salt and rosemary, doesn't seem well
suited to curry (at least the lamb curries I've tasted which tend to use
cubes of lamb which are I think boiled).

I understand that Jalfreizi originated in the Raj period when Indian cooks
would prepare left over lamb/chicken from the imperialists' roast dinners.
So surely there must be at least a simple and authentic stir fry solution to
the problem of using leftover lamb?

Gareth.

On Mon, 31 Mar 2008 01:10:03 +0100, "Gareth"
<[Only registered users can see links. ]> wrote:


I've used roast lamb (my favourite roast) in curries and
middle-eastern meals many times. One of our faves, although not
strictly Indian, is a spicy tomato-based stew, with quite a lot of
ground coriander, turmeric and cumin, thickened with flour and
flavoured with liberal quantities of fresh oregano.

Another favourite is to chop or mince the leftover meat and use it in
a keema, which we'd do with fenugreek (methi) and various herbs, and
usually add frozen peas towards the end of the cooking.

I guess the common theme is that the meat needs re-cooking to allow
the flavours to develop - as quite a dense meat a stir-fry, such as
would work well with leftover chicken, is just going to taste like
roast lamb in curry suace.

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In message <[Only registered users can see links. ]>, Ace
<[Only registered users can see links. ]> writes





I recall my mother using left-over lamb; she cubed it and added it after
onions in her *pressure-cooker* and gave it over 20 minutes on 15lbs

That resulted in tender and flavourful meat

I can't speak from my own experiences as I *never* have left-over lamb!
--
Rex M F Smith

On Mon, 31 Mar 2008 17:26:09 +0100, Rex M F Smith
<[Only registered users can see links. ].uk> wrote:


Is that high? I've never seen a pressure cooker (even my original
25-y-o one that I retired a year or so back) that was calibrated in
anything other than low, medium, high.


Heh. Well we're in the habit of buying a whole leg for the two of us,
so it'd be a bit much for a single sitting. We usually get another
roast dinner out of it, but there's still more than enough to cook up
as described.

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In message <[Only registered users can see links. ]>, Ace
<[Only registered users can see links. ]> writes


That's high, yes; the older models (my mother's is 50 +) have
manual weights calibrated in lbs ... 5, 10, 15; they screw together
(very easy to use and clean)!

Looked after, they're *nearly* indestructible (weights *and*
pot)

Mine dates from the late 80's and is as you describe ...
--
Rex M F Smith

"Ace" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...

Thanks Ace and Rex.

Yes, in the end we decided to go for 3 roast dinners each instead so I'll
keep the tips for the next leg (which is in the freezer).

I'm very interested in your tomato based recipe although, to be honest, I
think tomato's are the curse of home made curry - I prefer onion based
sauces but they are much more tricky to get right. Do you use a slow cooker
for the tomato based stew?

Gareth.

On Wed, 2 Apr 2008 23:43:55 +0100, "Gareth"
<[Only registered users can see links. ]> wrote:





Well first and foremost this is not a curry, nor does it have any
Indian pretentions. But contains many curry spices and can have quite
a kick if you want it to.

But the standard (from raw) recipe goes something like this.

Dredge the chopped lamb in highly-seasoned flour, including chilli
powder, ground coriander, cumin and turmeric as well as salt and
pepper. Brown in oil in small batches. Return to pan along with
coarsely sliced onion (I like them done lengthwise for this dish, so
they retain some shape and texture) and tinned tomatoes, together with
liberal amounts of fresh oregano and lamb stock (1 cube, but will need
extra liquid). Cook for 1-2 hours in a medium oven.

The flour provides a thickening agent, of course, so more liquid may
be needed, and/or tomatoe puree to richen it at a later stage, and
perhaps a pinch or two of brown sugar as well as further salt and
pepper to taste. I don't do measuring for this sort of cooking, but
I'd start with about a half kilo of lamb to two medium onions or
thereabouts. Oh, and two tins of chopped tomatoes, or five or six
fresh ones. Makes _loads_ of thick lamby sauce. Best served with rice
and peas.

To do this from roast lamb clearly needs a slightly different method,
so I'd tend to marinate the meat in the spices with a little oil for a
while before cooking, then add the flour after the liquid.

As for slow cookers - well why not? But I've never tried them at all,
so have no idea of their merits.

--
_______
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\`\ | /`/ GSX-R1000K3 (slightly broken, currently missing)
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On Mar 30, 8:10*pm, "Gareth" <[Only registered users can see links. ]> wrote:
Lamb Jafrezi Recipe.. You can use left-over leg. It is a simple stir-
fry
[Only registered users can see links. ]

"Yogi Gupta" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...

Thank you - I may give this a go but the Papaya and dried Mango may be
tricky to find.

I suppose the other difficulty will be marinating the already cooked lamb.

Gareth.

Quoting from message <4804e80e$0$26080$[Only registered users can see links. ].co.uk>
posted on 15 Apr 2008 by Gareth
I would like to add:


Suma supply dried mango, little shop in Corwen has it from time to
time - check out a health food shop.

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