Mum finally gave us one of our favourites from the secret recipe book in her head. It's really too good to keep to ourselves so of course we're sharing it! This really can't be beaten as an easy way of using up Sunday roast lamb or mutton leftovers and it even makes use of the trimmings.
In a large heavy-bottom saucepan, fry the following together in a little oil for 5 minutes:
2 medium onions peeled & segmented
2 garlic cloves
5 cardamon pods
Handful of coriander seeds
1.5 tsp hot madras curry paste
1.5 tsp dried chilli
1 tsp sugar
Then add whatever cooked lamb or mutton leftovers you have, together with any leftover vegetables, onion sauce and gravy.
a handful of diced apples
a handful of sultanas
a tin of grated creamed coconut
Now simmer for about 45mins to 1 hour, to let all the flavours integrate. 10 minutes before you want to serve it, add a handful of flaked almonds & season with salt to taste.
Serve with plain boiled rice (Mum's trick is too cook it in the microwave - fluffy everytime), poppadums, plain yogurt, finely chopped cucumber & mango chutney.
Any leftovers from this meal can easily be frozen, once cooled.