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Leftover lamb curry recipe

Published 6 March, 2007

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 stir 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.

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