by Steve Williams
This Anglo-Indian recipe is a good way to use leftovers.
500 grams pre-cooked lamb,
beef, pork, chicken or plant-based alternative. For a vegetable version use diced carrot, sweet potato and/or pumpkin in lieu of meat.
250 grams diced potatoes
2 tbsp oil or ghee
1 onion, thinly sliced
1 red or green diced capsicum
4 garlic cloves, sliced
1.5 tsps cumin seed
1.5 tbsp of mild korma paste
1.5 tsp ground coriander and cumin
.5 tsp of garam masala (optional)
1 tsp crushed chilli
Spring onions/coriander for garnish

Method
Par-cook diced potato and set aside to air dry. For the veg option dice carrot, sweet potato and/or pumpkin and cook until just tender and set them aside to air
dry.
Heat oil in a pan and add the air-dried potato to brown until crispy. Set aside to drain on some kitchen paper.
Fry off the onion, capsicum, garlic and the cumin seed in the remaining oil in the pan. Allow some colour in the onions and capsicum but don’t let the garlic burn.
Once this is done, stir in the korma paste, ground coriander, cumin and garam masala and mix in well.
After cookingthem off for a couple of minutes, add the pre-cooked meat/meat substitute, or the par-cooked veg and heat through.
When this is hot to the touch, add in the pre-fried potatoes to heat through.
Serve with rice and garnish with diced spring onion/chopped coriander.