Indian lamb stew

We eat a lot of Indian-ish food here. We love the flavours, and it’s a good way of using up bits and bobs. We do have an extensive range of spices, built up over years, but you can manage with ground coriander and cumin, cumin seeds, and turmeric. And fresh garlic and ginger wouldn’t go amiss either.

We were away for the weekend a couple of weeks ago, and had far too much in the fridge that needed eating, including the last of the lamb I roasted for Easter.

I chopped up a peeled sweet potato, an aubergine and a couple of peppers. Finely sliced an onion, and set it tok down in some olive oil. Added finely chopped ginger and garlic. Then added some ground Indian spices to the pan and cooked them down, then in went the prepped veg. I added a carton of passata and some salt and black pepper, and left it to cook for about 40 minutes, until the veg were soft. Then I added in the sliced roast lamb and a can of drained kidney beans, and gave it another 20 minutes.

It did three meals for the two of us (two tubs went in the freezer), and was just lovely. Served with basmati rice.