Leftover lamb curry recipe
For me, roast lamb is the tastiest meat for gluten free curries. Which means that the day after roast day is lamb curry day, and that is a very good day indeed.
Although tomato is a good base for a lamb curry sauce, my food allergies exclude this at the moment, so we had to be a little creative with the sauce. As often happens when you try something new, it turned out really well, and it's something we'll make again, even if some day I can eat tomatoes again (hope, hope).
Gluten free lamb curry recipe
(Serves 2 hungry munchers)
300g cold roast lamb, chopped into rough pieces, whatever size you prefer
1 medium onion, sliced
2 cloves garlic, chopped
1 large apple, grated
2 large handfuls spinach, roughly chopped
Juice of 1 lemon
Salt to taste
Small handful cranberries (you can use sultanas instead but the cranberries have a little more sharpness which helps cut through the rich lamb)
1/2 inch fresh ginger, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
Couple glugs olive oil
Gently fry the onion and garlic in the oil until translucent. Add the ginger and spices and fry for half a minute. Add the meat and stor to coat thoroughly in the spices. Add the apple, lemon juice
and cook gently for 10 minutes, adding a little water if it looks too dry. Just before serving, stir in the spinach and stir until wilted.
Serve with brown rice and a some sharp or spicy chutney.
We love curries - they taste great, and since they're mostly gluten free anyway, we coeliacs ain't missing out.
Although tomato is a good base for a lamb curry sauce, my food allergies exclude this at the moment, so we had to be a little creative with the sauce. As often happens when you try something new, it turned out really well, and it's something we'll make again, even if some day I can eat tomatoes again (hope, hope).
Gluten free lamb curry recipe
(Serves 2 hungry munchers)
300g cold roast lamb, chopped into rough pieces, whatever size you prefer
1 medium onion, sliced
2 cloves garlic, chopped
1 large apple, grated
2 large handfuls spinach, roughly chopped
Juice of 1 lemon
Salt to taste
Small handful cranberries (you can use sultanas instead but the cranberries have a little more sharpness which helps cut through the rich lamb)
1/2 inch fresh ginger, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
Couple glugs olive oil
Gently fry the onion and garlic in the oil until translucent. Add the ginger and spices and fry for half a minute. Add the meat and stor to coat thoroughly in the spices. Add the apple, lemon juice
and cook gently for 10 minutes, adding a little water if it looks too dry. Just before serving, stir in the spinach and stir until wilted.
Serve with brown rice and a some sharp or spicy chutney.
We love curries - they taste great, and since they're mostly gluten free anyway, we coeliacs ain't missing out.
2 Comments:
Really nice, I will cook this again. Very quick too.
I also added some small cauli pieceswith the meat. We don't like rice so i served it with stirfried cabbage. Would also like it with pureed kumera - chunks with a little water microwaved then pureed with a bit of cinnamon, black pepper and a few sultanas thrown through.
By ath, at 6:06 AM
Thanks, those are some tasty-sounding ideas
By Gluten Free Food Freak, at 8:42 PM
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