Raita- Grate about half a cucumber, add a touch of salt, and squeeze the water out. Mix with 3 large spoonful’s of good quality natural yogurt and a crushed garlic clove. ( the best garlic crushers are from ikea)
Cavolo nero– it’s a bit like kale, so cook accordingly. In another pan dry fry some desiccated coconut, about a handful, until pale brown. Add to drained Cavolo nero along with freshly chopped tomatoes.
A good lime pickle is essential; Patak’s is my favorite as it is not as sweet as others.
Naan bread and mango chutney, goes without saying really for a curry night.
A now for the actual curry, this recipe is perfect for Monday nights after Sunday roast lamb when you have a lot of left over meat. However, if you don’t have any left overs buy diced leg of lamb and cook for an hour and a half, but keep adding water to keep it wet. Sautee an onion, this is basically like frying on start on a very high heat once you’ve added the onion to the melted butter turn the heat right down, this will mean the onion will be a lot sweeter and wont burn. Add some crushed cardamom seeds, or if you don’t mind chewing them leave them whole. Some garam masala, cumin, ground coriander, some dried chili flacks or a medium fresh chili, as well as tamarind paste. Fry for a few minutes and then add a tin of chopped tomatoes, it doesn’t matter if you buy cheap or expensive, however, if they were cheap ( no one is judging you, I’m a student) add a teaspoon of sugar if they were expensive and a tiny splash of cider vinegar. Bubble for a few minutes or as long as you have, you want it to thicken but not dry out. Add one aubergine chopped to a suitable size, and then the lamb. Cooked for a while longer until the aubergine is cooked, season to taste and serve with rice, which I wont advise you on as I’m truly rubbish at rice so go ask someone else if you’re not sure.
Go and eat outside with candles and red wine, lots of red wine.
Let me know how it turns out if you make this? What else do you do with left over roasts?
P.s. Shopping list in Bold.