Hi, this recipe is from the Sainsbury's recipe cards 'Live well for less' and this is from the 'Family Favourites' and the 'Make your roast go further' categories. I didn't have any leftover roast lamb and wasn't going to buy a whole roast just to get the leftovers. So, instead, I brought 300g of diced leg of lamb and before starting the recipe, I browned the lamb in a wok and then added it when needed. It's important to brown it in the wok before hand, as the recipe is assuming it is already cooked so if you added it straight to the pan it wouldn't be cooked properly from just boiling for 5mins. Additionally, I added one red chilli, deseeded and finely chopped, and fried it at the beginning with the onion. It added a really nice tang and I would recommend you try it if you like extra spice. Finally, I don't have rendang paste, just powder, so, I took 1tsp, heaped, of the powder and mixed it with enough water to form a grainy sort-of textured paste. I hope you try this curry out, as it is really nice!!
Dietary Info:
-Contains Dairy {You can use a different yoghurt}
-No Nuts
-Contains Gluten {Use a gluten-free flour in your naans}
-Unsuitable for Vegetarians {Substitute the meat for an alternative e.g Quorn, or chickpeas, lentils ect..}
-Unsuitable for Vegans {Make it vegetarian and then make it dairy-free, see above for both}
Fun Fact:
Did you know a 2kg leg of lamb is enough meat for a 4 person roast plus this curry and another recipe for 300g of lamb!
Nutritional Info: For one serving* {If you are making the greek-yoghurt naans the calories come down to 389, if you have half a naan}
CALORIES: 405
FAT: 12.7g
SAT FAT: 3.6g
SALT: 0.79g
TOTAL SUGARS: 16.6g
*Traffic light labelling for one adult serving based on 2.75g vegetable oil, 41.25g onion, 10g rendang paste, 100g butternut squash,62.5g aubergine, 75g lamb stock, 50g sugar snaps, 50g natural yoghurt, 3.75g fresh coriander, 65g naan, using the nutritional information on Sainbury's branded products.
From Sainsbury's: costs £2.81 per person (based on price perception data September 2012)
Serves: 4
Prep Time: 15mins {It took me a bit longer to chop all the veg}
Cook Time: 40mins
3 of your 5 a day
Ingredients:
-1tbsp vegetable oil
-1 onion, finely chopped
-2tbsp rendang paste by Sainsbury's {or 1heaped tsp powder with around 2tbsp-ish of water, just keep adding water until you reach a rainy consistency}
-400g butternut squash, peeled, deseeded and cut into bite-sized pieces {400g is the weight when peeled}
-250g aubergines, trimmed and cut into bite sized pieces
-300ml lamb stock, made with 1 stock cube {I had to use chicken stock}
-300g leftover roast lamb, cut into bite-sized pieces {or a 300g packet of diced lamb, make sure you cook it before addinf to the curry, I browned mine in a wok}
-200g pack sugar snaps by Sainsbury's, halved diagonally {I used a 150g packet}
-200ml be good to yourself natural yoghurt
-1/2 x 31g pack fresh coriander by Sainsbury's, chopped {I added dried coriander}
-1 pack 2 flamebaked plain naans by Sainsbury's, warmed, to serve {Or you could make you own, see below}
Method:
1: Heat the oil in a large frying pan, add the onion and cook for 5mins. {Add a chilli here as well, if you wish} Stir in the rendang paste, butternut squash and aubergine, and cook for a further 10mins. {Keep stirring}
2: Pour over the stock, bring to the boil and simmer for 20mins, adding the lamb and sugar snaps for the last 5mins. Stir through the yoghurt and coriander and serve with the warm naan bread.
Tip: Use a big frying pan, I used a deep wok.
Naan Breads:
This recipe is used in my
Turkish Flatbread-style pizza bases and when they go in the oven it is intended to melt the toppings but I kept it in as I popped mine in the oven and it made them slightly crispy, which was a nice addition I thought. Also, I was only making curry for 2 people and so we froze half and my sister doesn't like curry so with the extra naan I made her a naan pizza. This is something you can do for younger children who don't like the spices of curry, if you are fancying one. Enjoy!
Ingredients:
-150g Greek Yoghurt
-160g self-raising flour
-1/4tsp salt
-1/8tsp cumin
Method:
1: In a bowl, mix all the ingredients together. Knead in the bowl, until a dough starts to form. Split in half and flour the worksurface. Now, roll each half out into 2 naan bread shapes.
2: Put a frying pan on a medium-high heat and fry each side of the naan for 5 mins. Add a drop of oil if needed. {It was fine for me}
3: Place both on a baking tray and bake for 5mins on 200℃fan/220℃425℉/Gas 7. Serve cut in half (half a naan per person).
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