Warren Elwin gives roast lamb leftovers a tasty second innings.
Stew
| 1 | Onion, finely chopped |
| 1 | Chilli, deseeded and finely chopped |
| 2 cloves | Garlic, crushed |
| 1 Tbsp | Fresh ginger, grated |
| 1 handful | Fresh coriander, chopped |
| 1 Tbsp | Olive oil |
| 50 g | Butter |
| 2 Tbsp | Flour |
| 3 tsp | Curry powder (Main) |
| 1 tsp | Cumin (Main) |
| 1 tsp | Turmeric (Main) |
| 1 serving | Gravy, mixed with an equivalent in water, if you don't have leftover gravy use 1.5 cups of stock or water (Main) |
| 1 | Bay leaf |
| ½ tsp | Salt |
| 2 cups | Lamb, cooked, use more or less as available (Main) |
| 300 ml | Chickpeas, canned, drained (Main) |
| ½ | Lemons, freshly zested and juiced |
| 3 sprigs | Mint leaves, finely chopped |
Pasties
| 1 sheet | Flaky puff pastry, ready rolled (Main) |
| 1 | Egg, for egg wash |
Directions
To make the stew
- Cook onion, chilli, garlic, ginger, and coriander in olive oil until soft.
- Add butter and flour and cook, stirring constantly for a couple of minutes.
- Add curry powder, cumin and turmeric. Reheat any leftover gravy, add to the roux and stir.
- Add bay leaf, lots of freshly ground black pepper, salt, lamb, chickpeas, lemon zest and juice, and mint leaves.
- Cook for 5 minutes and season to taste. Chill mixture.
To make the pasties
- Reheat oven to 200C. Take pastry and gently roll out into a slightly larger square.
- Cut the square into 6. Place a small amount of the chilled curry mixture in the centre of each, egg wash around the edges and fold over into triangles. Repeat.
- Prong the edges with a fork, prick the tops and egg wash them.
- Bake in the oven until golden.