“Leftovers make you feel good twice.”
~ George Carlin
This is a quick and easy curry to make,
using leftovers from the Sunday Roast.
I froze the leftovers…too good to waste!
Sauté the onion, garlic-ginger paste and cook down the tomatoes.
In with the chilli powder and turmeric.
- 4 slices of leftover roast beef
- 250g potatoes, peeled & cubed
- 2 tbs groundnut oil
- 3 shallot onions, fine slice
- 3 medium tomatoes, diced
- 1 tbs garlic ginger paste
- 1/2 tsp chilli powder
- 1/4 tsp turmeric
- 2 green chillies chopped
- 200ml beef stock
- 1 tbs garam masala
- Fresh coriander, chopped
- Sea salt and black pepper
- 1 lemon
Roast beef at the ready!
In with the chillies, beef and garam masala.
Homemade Garam Masala is wonderfully fragrant.
- Add the oil to a large pan, heat, add the onions, sauté to soften, then add garlic ginger paste.
- Add the diced tomatoes, with a pinch of sugar stir through and and cover till well cooked.
- When the tomatoes are almost a purée, add the chilli powder, turmeric, grinding of pepper and salt, then stir.
- Place the potatoes in cold water and bring to the boil, cook for 8-10 minutes and drain.
- Add the chopped green chillies to the tomato mix and a half the beef stock.
- Cut up the slices of roast beef and add to the tomato mix to coat throughly.
- Now add 1tbs of the garam masala dry and stir, then add the cooked potato cubes and a good handful of chopped coriander.
- Add enough stock to bring the to the curry to a gravy consistency, then simmer for 5 minutes.
- Taste and season with sprinkle of the garam masala and a squeeze of fresh lemon juice.
- Serve with flatbreads.
Cooked, drained, add to the curry and in goes the coriander.
Fresh lemon juice really lifts this dish.
Serve with freshly made Flatbread.
I do enjoy curry nights,