Seafood MarinaraFebruary 23, 2012
BBQ Pork StewMarch 20, 2012
We were invited to our neighbour son’s birthday bash just last Sunday and there was a huge succulent pit-roast lamb by the pool. The irresistible aroma filled the entire poolside while the lamb was turning over the heat.
After every guest had a go at the lamb, there was still some left. My neighbour passed me some to take home. Gosh! was I glad I did. Wasn’t sure at first what I wanted to do with it. At first, I did toy with the idea of making lamb sandwiches but it didn’t exactly feel right. Then suddenly the wave of craving came “curry”. That was exactly the sole purpose of what the leftover pit-roast lamb was predestined for.
Leftover lamb (consisting of some chopped up ribs, slices of succulent meat and flavourful skin)
5 garlic (minced)
5 shallots (minced)
1 star anise
1 small cinnamon stick
4 Tbsp Baba’s meat curry powder
1 large potato (cut into cubes)
- Pour a generous amount of olive oil into a large pre-heated saucepan.
- In goes the garlic and shallot. Followed by the 4 spices. Stir over heat for a short while making sure the garlic and shallots don’t burn.
- Add in the cubed potatoes and all the leftover lamb and give it a good stir. Spoon in the Baba meat curry powder and stir evenly.
- Add 1/2 a teacup of filtered water and bring the curry to a slow simmer. Repeat this about 4 times till lamb and potatoes are completely cooked through. Sea salt to taste.