Roasting cauliflower brings out a delicious sweet and nutty flavour that complements this mildly spiced lamb curry. This recipe is a mouthwatering leftovers idea from our spicy lamb with herb and nut rice dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Toss the cauliflower in half the oil and place on a shallow baking tray. Season and then scatter with the cumin seeds. Roast for 15-20 minutes until golden and crisp. Meanwhile heat the remaining oil in a large saucepan and cook the onion for 3 minutes until soft. Stir through the ginger, crushed chillies, garlic, turmeric and coriander and cook for 2 minutes. Pour over the chopped tomatoes and 200ml (7fl oz) water and simmer for 5 minutes until thickened.
Fold through the lentils, diced lamb and spinach and cook for a further 3-5 minutes until the lamb has heated right through and the spinach has wilted. Serve with the roasted cauliflower.
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Please note that 300g (10oz) of lamb is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.