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Leftover Lamb & Chickpea Curry

Make leftover roast lamb go further

4 - 6

Serves

10 mins

Prep Time

20 mins

Cook Time

Regina Wypych

Recipe author

Regina Wypych

There’s nothing more satisfying than repurposing leftovers and getting not just another complete meal out of them, but also something with completely different flavours and presentation. If there’s not quite enough meat to go around the addition of any legumes, whether it be cooked chickpeas, lentils or beans ups the protein of the meal along with increasing the fibre.

There’s nothing more satisfying than repurposing leftovers and getting not just another complete meal out of them, but also something with completely different flavours and presentation. If there’s not quite enough meat to go around the addition of any legumes, whether it be cooked chickpeas, lentils or beans ups the protein of the meal along with increasing the fibre.

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High Protein

High Iron

Low Sodium

High Fibre

Ingredients

Curry

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3 cups leftover roast Quality Mark lamb

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chopped into 1.5cm cubes

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2 Tbsp olive oil

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1 onion

finely chopped

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1 heaped tsp crushed garlic

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1 heaped Tbsp curry powder

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400g chopped tomatoes

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1 Tbsp tomato paste

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3 cups mixed vegetables

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chopped into 1.5cm cubes

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400g can chickpeas

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1 cup green peas

optional

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200ml coconut milk

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1/2 lemon

juice

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1/2 cup fresh coriander leaves

To serve

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fresh coriander leaves

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Jasmine rice

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naan bread

Method

To Make Curry

1

In a frying pan, heat 1 tablespoon of oil on medium heat and add the onion. Fry for around 8 minutes till golden and softened.

2

Add the rest of the oil along with the crushed garlic and fry for one minute. Then add the curry powder and fry for another minute.

3

Add tomatoes, 1/3 can of water, tomato paste, meat, veges and chickpeas and bring to a simmer. Simmer for 8 minutes.

4

Add green peas, continue simmering till these are warmed through but still bright green.

5

Add coconut cream/milk, stir through, and warm again.

6

Squeeze in the lemon juice and stir through. Taste and season as required.

7

Garnish with coriander and serve with rice or naan bread.

Nutrition Information per Serving (460g)

This nutrition analysis is based on 6 serves and does not include the rice or naan to serve.

Energy

2053kJ (491 kcal)

Protein

41.3g

Total Fat

22.1g

Saturated Fat

9.6g

Carbs

26.9g

Dietary Fibre

9.6g

Sodium

197mg

Iron

7.8mg

Zinc

4.2mg

Vitamin B12

2.2µg