Ingredients
curry
- 1 onion
- 1 apple
- 2 cloves garlic
- 1 stick Celery
- 2 tbsp ghee (or butter)
- 3 tbsp curry powder
- 1/4 tsp thyme, dried
- 300 g diced fresh tomatoes
- 100 g Passata
- 1 tbsp vegetable stock (EDC)
- 200 g water
- 2-3 cups leftover lamb roast cut into chunks or cubes
- 1 cup left over roast veges (e.g. pumpkin, potatoes, peas, etc)
- salt and pepper to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Quarter onion, peel and quarter apple and roughly chop celery and add to
"Closed lid" with garlic. Chop Sp 6 for 5 - 10 secs.Add ghee and cook 100 degrees for 5 mins on Sp 2.
Add curry powder and thyme and cook 100 degrees for 1 min, Sp 2.
Add tomatoes, passata, stock and water and cook 90 degrees for 10 mins, Sp 1.
Add lamb and veges, season with salt and pepper and cook 90 degrees, 10-15 mins
"Counter-clockwise operation" Sp 1.Serve with basmati rice.
Tip
Substitute 400g tinned tomatoes for fresh tomatoes and passata (I didn't have any when I made this). Other roast meat could be used but you might want to vary the herbs to suit. You could try adding a chilli with the garlic, onions and apple in step one to add a little more heat.
Thermomix Model
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Recipe is created forTM 31
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Comments
Delicious way to use up left over beef or lamb! So easy too
A definite success , thank you .
I halved the amount of curry powder to ensure it was kid friendly , and used tin diced tomatoes as suggested in the tip .
A really nice way to re use leftovers , will certainly make again.
The flavour was really nice but my meat ended up quite shredded. So I used mine as a filling for a pie. A good way to use up those leftovers. I will make it again.
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