Leftover Cooked Meat Curry 

I have been cooking this very tasty curry for many years using leftover meat from roasts or barbecues, ensuring the cooked meat doesn’t go to waste. This recipe can be used with a variety of leftover meats, such as beef, lamb, and chicken. Vegetable curry is also delicious. 

Ingredients 

• 600g (approx.) cooked meat  
• 1 medium onion 
• 1 stick celery 
• 2 tbsp oil 
• 2.5 cm piece green ginger grated 
• 2 cloves garlic 
• 1 teaspoon turmeric 
• 2 tsp of chilli powder (can add chopped fresh chilli to desired heat level) 
• 2 tsp ground coriander 
• 1 tsp ground cumin 
• ½ tsp ground cloves  
• ½ cup boiling water 
• 2 tbsp tomato paste 
• 250 mls coconut milk 
• ¼ cup extra boiling water  
• Optional: leftover cooked chopped vegetables 
• Rice and/or roti/naan to serve 

Instructions 

1. Cut meat into serving pieces.
2. Peel and chop onion and celery.
3. Heat oil in a large pan and stir the onion, celery, peeled and grated ginger, and crushed garlic until soft.
4. Combine the turmeric, chilli powder, coriander, cumin and ground cloves, add to pan, and cook for one minute stirring constantly.
5. Add boiled water, then meat. Bring to boil, then reduce heat. Simmer, covered for 15 minutes. 
6. Add to pan the extra boiling water, tomato paste and coconut milk, plus optional cooked vegetables, and bring to boil.
7. Cover the pan and reduce heat. Simmer until liquid is reduced and sauce has thickened. 

Serve with rice and/or heated roti or naan. 

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