Are you a leftover eating family or do you have your own in-house case of FOLO? (That’s Fear Of Leftovers for those playing at home). A HUGE 86% of the nation prefers a freshly made meal over eating leftovers. Which camp are you?
Household food waste in Australia is HUGE and admittedly, I’m partial to a little FOLO myself too.
But no more! I’m embracing the using the leftovers challenge and you can too!
Time to level up your leftovers game
The crew at Australian Lamb is making it their mission to reduce food waste and change how we feel about leftovers, developing some brilliant hacks and recipes using leftover lamb. Basically levelling up our leftovers game and making sure no half-eaten dish is left behind in the fridge to die. Deeeelicious.
Australian Lamb together with Byron Bay’s best foodie couple, Darren Robertson and Magdalena Roze show us how we can pimp up leftovers by using pantry staples to create new, inspiring and tasty meals. SO GOOD, no one will suspect they’re created from the night before’s dinner!
One meal, FOUR ways
Overcome your FOLO with this sensational family-friendly curry recipe below. ALSO, check out the hacks on how to use up the curry leftovers. There’s no food waste here!
Slow cooked lamb leg korma, steamed rice and cucumber salad recipe
Serves: 6
Preparation: 30 minutes
Cooking: 5 hours 30 minutes
Ingredients
- 1 x 1.5kg leg of lamb
- 1 tbsp coconut oil
- 2 brown onions (peeled and chopped)
- 8 cloves garlic
- 70g ginger grated
- 1 large red chilli
- 100g blanched almonds
- 550ml water
- 150g yoghurt to finish curry
Spice mix
- 3 tsp garam masala
- 1 tsp cumin seeds (roasted)
- 2 tsp coriander seed (roasted)
- 4 cardamom pods
- 1 stick cinnamon
- 1 tsp turmeric
Cucumber salad
- 1 cucumber, chopped
- 1 handful mint
- 2 tbsp almonds, chopped
- 1 chilli, sliced
- Half a lime
- Steamed rice and lime wedges to serve
Method
1. Preheat oven to 150°C. Blend the spice mix ingredients into a powder using a mortar and pestle and set aside.
2. Blend the almonds and water together in a food processor and set aside.
3. Heat the coconut oil in a large oven proof pot on the stove, season the lamb with salt and then fry until golden brown for 3 – 4 minutes. Remove the lamb from the pot then add the onions, garlic, ginger and chilli. Cook on medium heat until lightly golden. Add the spice mix, give a good stir, then add the blended almond mixture.
4. Place the lamb back into the pot and baste it with some of the sauce.
Cover with foil and place in the oven to cook at 150°C for 5 hours.
5. When the lamb is soft to the touch and it’s falling off the bone, remove the pot from the oven, mix the yoghurt into the sauce and season with lime juice.
6. Serve with mint, cucumber salad, extra yoghurt, lime wedges and steamed rice.
7. For extra wow factor, garnish with fried curry leaves, chopped almonds and sliced chilli.
And now for the scrumptious super delicious curry hacks (with leftovers)…
There’s no food waste to be seen here with this slow cooked lamb korma curry. These leftover hacks look so good, you’ll be wishing you had MORE leftovers to play with!
Hack 1: Lamb korma dahl with naan
What you need: Chickpeas, lime, coriander and naan bread.
What to do: Reheat leftover curry, add in cooked chickpeas, top with chopped coriander and serve with naan bread.
Hack 2: Lamb korma pies or pasties
What you need: Puff pastry, egg, poppy seeds and chutney.
What to do: Scoop leftover curry onto pastry and fold. Brush with egg and poppy seeds and bake until golden in a 180°C oven. Serve with chutney. Alternatively, whip out your handy pie maker and create delicious pies in minutes!
Hack 3: Sri Lankan style lamb korma omelette with herb salad
What you need: Coriander, green chilli, lime, egg, mixed herbs and shredded carrot.
What to do: Make a basic egg omelette and fill with reheated korma curry. Create a salad from mixed herbs, coriander, chilli and carrot.
Want to serve up a whole lot of delicious leftover dinners? Food waste will be a thing of the past with these NINE clever (and delicious) ways to serve leftovers – anyone for an arancini ball? YUM!
