Lamb Madras (leftovers)

Sunday leftovers. Never waste any of it! I cooked lamb , so I had quite a bit of meat left. Saved it in the fridge. This works out fantastic with a curry, Plus it's effort less cooking.
I'm using a madras , ready made paste this time. But you could use a Rogan Josh maybe if you fancy!

Lamb Madras

Total time : 1 hour 45 minutes
Preperation time: 15 minutes
Cooking time: 1hour 30 minutes
Serves: 4-5
Level easy

Ingredients

Left over lamb about 400g
Butternut squash
Cauliflower
1*400g tin chickpeas
1*400g tin chopped tomatoes
1 onion
2 garlic cloves crushed
3-4 Tbsp of Madras paste
1 lime to serve
Poppadoms or naan bread to serve

Rice (side dish)

Ingredients

1-2 cups of rice
Olive oil
A knob of butter
1 tsp cumin seeds
2 tsp ground coriander
2 cardamom pods
1/2 tsp turmeric
500ml of vegetable stock

Method

Always start by getting all your things to hand, and what ever needs chopping . I like my vegetables chunky, as this will cook for a while and they might disintegrate and go all squashed when you stir. So now that everything is prepared, you can start your curry. Get a good sized pan to fit all your ingredients. Add two lugs of oil. Saute your onion a little till soft but not caramelized. Add the vegetables, and the paste. Cook and combine for a further 3 minutes. Chickpeas and chopped tomatoes go in next. You can now add the lamb in. (you can easily leave it without , and do a vegetable madras instead). But we do love our meats. Add enough water to cover everything. Bring to a boil and cover on a low heat for 30 minutes. Uncover and leave to cook for another 45 minutes or more if needed. Until everything is cooked and the sauce is well reduced and thick.

For the rice

Soak your rice in cold water. Or if you don't have time rinse it well under running water in a sifter. This will help you remove the starch. Your rice will cook nice and fluffy and all the little grains will be nice and loose. Add the rice to a pot with all the ingredients above , cover and leave to cook for about 12-15 minutes until the water has all evaporated.
You can cook your rice with any other flavours you fancy. When cooking the rice like this anything that you put in the pan will infuse with the rice, so it will give it a nice flavour.

Serve your curry with this rice on the side, lime wedges and some poppadoms