Curried Lamb, Parsnip and Chard - River Cottage
Transform your leftover lamb into a delicious curry! This easy recipe packs in flavour, making the most of your leftovers for a comforting meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Ingredients
- 140g Leeks, trimmed and sliced
- 1tsp Bashed Fennel seeds
- 1tsp Cumin seed Bashed
- 1tsp Coriander seeds Bashed
- 5G Garlic peeled and sliced
- 5G Red chili finely chopped
- 5G Curry powder essentials
- 150G Coconut milk
- 10G Fresh coriander chopped
- 1tsp Black onion seeds
- 30G Tomato puree
- 70G Chard stalks finely chopped
- 50G Chard leaf, roughly cut
- 50G Parsnips peeled, de-cored weight roll cut and roasted
- 1tbsp Light rapeseed oil
- 100G Lamb braising liquor
- 200G Slow cooked lamb shoulder
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