I made a good curry tonight, using mostly leftovers, we had a grilled butterflied leg of lamb with just Mediterranian seasonings so it went well with this.
1 onion roughly chopped
4 cloves of garlic finely chopped
1/2 red bell pepper chopped as above
1 jalapeno as above
nice knob of ginger as above
some left over carrots and peas and potatoes
sauteed all with a little olive oil and a pat of butter till soft
about 2 lbs of cubed left over lamb to fry for a little bit to brown
Served with rice and a nice Australian Shiraz! Thank goodness for the folks in OZ
Stirred in a few TBS of tomatoe paste and a cup of whole stewed tomatoes hand squeezed.
Added some chicken stock and a tash of garham Masalla and a good 1-2 bs curry powder, stove top cooked for awhile to thicken. Then into the oven at 350f for awhile while the rice cooked.
Should be good! IT SMELLS GREAT!!!
