Curried lamb and chickpea pasties
Warren Elwin gives roast lamb leftovers a tasty second innings.
|1||Onion, finely chopped|
|1 Tbsp||Fresh ginger, grated|
|1 handful||Fresh coriander, chopped|
|1 Tbsp||Olive oil|
|3 tsp||Curry powder|
|1 serving||Gravy, mixed with an equivalent in water, if you don't have gravy use 1.5 cups of stock or water|
|2 cups||Lamb, cooked, use more or less as available|
|300 ml||Chickpeas, canned, drained|
|½||Lemon, freshly zested and juiced|
|3 sprigs||Mint leaves, finely chopped|
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.
To make the pasties
- 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 a 200C oven until golden.
Check out Warren's other recipes using roast lamb leftovers