LEFTOVER LAMB RENDANG

This is a great way of using up leftovers from my slow-roast lamb on page 71. I recently visited Singapore and the local dishes inspired me to make this amazing curry with fabulous flavours and spices.

Serves 6

20g (¾oz) coriander seeds, crushed

1½tsp cumin seeds

3 garlic cloves, chopped

1 thumb-sized piece of fresh ginger, peeled and chopped

2 red chillies, deseeded and chopped

1tbsp rapeseed oil

1 large onion, peeled and sliced

700g (1lb 8oz) leftover cooked lamb

1tsp ground turmeric

2 star anise

6 cardamom pods, crushed, seeds removed and reserved

400ml (14fl oz) coconut milk

250ml (9fl oz) beef stock

1 bay leaf

1 lemongrass stem

150g (5½oz) mixed basmati and wild rice (from supermarkets)

To serve

2tbsp chopped fresh coriander

Naan bread

First make the spice paste. Place the coriander seeds, cumin seeds, garlic, ginger, chilli and 2tbsp water in a blender and whizz until you have a smooth paste, then set aside. Alternatively, you can grind them in a pestle and mortar.

Heat the rapeseed oil in a large frying pan, then add the sliced onion and cook for 5 minutes until soft and translucent. Add the cooked lamb and the prepared spice paste. Increase the heat and stir the lamb until it is well browned and completely coated with the spice paste – this will take a few minutes.

Add the turmeric, star anise and cardamom seeds, then stir in the coconut milk, beef stock, bay leaf and lemongrass. Stir through, then bring to the boil. Reduce the heat to a gentle simmer and cook the curry, stirring occasionally, for around 30 minutes until the sauce thickens and coats the meat.

Meanwhile, cook the rice in salted boiling water according to the packet instructions. When ready to serve, garnish the curry with chopped fresh coriander and serve with the cooked rice and naan bread.