Time to turn the mishmash in your fridge into exciting dishes for everyone to enjoy.
Scotch Lamb PGI is great value for money, and something like a whole leg of lamb makes a great centrepiece – and goes a long way.
But if you aren’t able to finish the whole joint in one sitting, leftover lamb is perfect for a range of delicious dishes, including lamb curry and shepherd’s pie.
The recipes below are from Aldi. When you’re shopping there, look out for the Scotch Lamb PGI label which means it has been sourced from assured Scottish farms, which meet the most stringent criteria in animal welfare and natural production methods.
Nepalese lamb curry
(Serves 4)
Ingredients
- 450g leftover cold lamb, chopped into small chunks
- 1 onion
- 2 heaped tsp curry powder
- 15g granulated sugar
- 20g tomato puree
- ½ a tsp ground cinnamon
- 1 flat tsp chilli flakes
- Juice of 1 lemon
- 1 vegetable stock cube, dissolved in 300ml boiling water
- 450g Greek yoghurt
- 50g ground almonds
- 35ml sunflower oil
- Sea salt and black pepper
Method
- Peel, halve and finely chop the onion.
- Heat the oil in a large pan on a low heat. When the oil is hot, saute the onion for three minutes.
- Add the curry powder, cinnamon and chilli flakes and cook for a few minutes, constantly stirring.
- Add the veg stock, sugar, tomato purée and lemon juice to the pan.
- Season with some salt and plenty of black pepper.
- Bring to the boil, then simmer with the lid off for 10 minutes.
- Add the yoghurt and ground almonds and cook for a further 2 minutes.
- Then, add the leftover cooked lamb and gently heat through for 10 minutes.
- Serve with rice, naan bread, poppadoms and mango chutney.
Shepherd’s Pie
(Serves 6)
Ingredients
- 675g leftover lamb, diced
- 15ml sunflower oil
- 1 medium onion, peeled and finely chopped
- 1 large carrot, peeled and finely chopped
- 100g green peas
- 2 tbsp plain flour
- 2 tbsp tomato sauce
- 2 tbsp brown sauce
- 2 tbsp freshly chopped Rosemary
- 1 stock cube, crumbled
- 300-425ml lamb or vegetable stock
- Salt and freshly milled black pepper
- 675g floury potatoes, peeled and cut into medium chunks
- 450g turnip, peeled and cut into small chunks
- 100ml milk or single cream
- 50g butter
- 30-45ml freshly chopped parsley or chives
Method
- Heat the oil in a large pan and cook the onion and carrot until soft but not coloured.
- Add the diced lamb in batches and cook for 5 minutes, turning frequently.
- Remove and discard half the oil.
- Stir in the peas and flour and cook for 1-2 minutes.
- Add the sauces, Rosemary, stock cube, salt and pepper. Bring to the boil, reduce the heat and simmer gently for 20 minutes.
- Meanwhile, boil the potatoes and turnip, then mash with milk/cream and butter. Season, and add the parsley or chives.
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Spoon the meat filling into a 3 pint ovenproof dish, and then pipe the potato/turnip mix on top.
- Bake, uncovered for 30 minutes, or until the top is brown.