Description
Jamie Oliver’s leftover lamb curry brings Indian spices and home comfort together. Hearty meat mingles with aromatic masala, creating a delicious second-life meal you’ll savor with warm naan and pure satisfaction.
Ingredients
Scale
Proteins:
- 400 grams (14 ounces) leftover cooked lamb, shredded or diced
Vegetables:
- 2 large onions
- 2 large aubergines (800 grams or 28 ounces total)
Seasoning and Dairy:
- 2 tablespoons rogan josh curry paste
- 200 grams (7 ounces) natural yoghurt
Instructions
- Warm the oven to 180°C (350°F), ensuring the rack is positioned in the center for even heating.
- Carefully peel and chop onions into uniform, bite-sized cubes, then slice aubergines into similarly sized pieces to match the lamb’s dimensions.
- Select a spacious, shallow casserole dish and place it on medium-high heat. Gently introduce diced onions, chopped aubergines, and pre-cooked lamb pieces into the pan.
- Infuse the mixture with rogan josh curry paste, distributing it evenly across the ingredients. Season generously with sea salt and freshly ground black pepper, creating a rich flavor profile.
- Carefully transfer the pan into the preheated oven, allowing the ingredients to meld and intensify for 30 minutes. Midway through cooking, rotate the pan and stir contents to ensure uniform heat distribution.
- If the mixture appears dry during cooking, introduce a small amount of water to maintain moisture and prevent burning.
- Once cooking is complete, remove the pan and taste the curry. Adjust seasonings as needed, balancing flavors with additional salt or pepper.
- Swirl natural yogurt through the curry, creating a creamy texture. Finish by drizzling extra virgin olive oil and sprinkling a final layer of black pepper before serving.
Notes
- Transforms leftover roasted lamb into a mouthwatering curry with minimal effort and maximum flavor.
- Jamie Oliver’s easy technique turns simple ingredients into an extraordinary one-pan meal that delights the entire family.
- Rogan josh curry paste delivers authentic Indian spices without complex preparation, making exotic cooking accessible to home chefs.
- Aubergines bring a luxurious, meaty texture that perfectly absorbs the rich, aromatic curry sauce and complements tender lamb.
- Drizzling olive oil and stirring through yogurt at the end creates a creamy, bright finish that balances the robust curry flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 364
- Sugar: 5g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 88mg