On Apr 14, 1:22 pm, Yogi Gupta  wrote:
> On Mar 30, 8:10 pm, "Gareth"  wrote:> Can anyone give me a tip on how to use leftover roast (leg) lamb in a curry?
>
> > The roast lamb, seasoned with sea salt and rosemary, doesn't seem well
> > suited to curry (at least the lamb curries I've tasted which tend to use> > cubes of lamb which are I think boiled).
>
> > I understand that Jalfreizi originated in the Raj period when Indian cooks
> > would prepare left over lamb/chicken from the imperialists' roast dinners.
> > So surely there must be at least a simple and authentic stir fry solution to
> > the problem of using leftover lamb?
>
> > Gareth.
>
> Lamb Jafrezi Recipe.. You can use left-over leg. It is a simple stir-
> fryhttp://www.indiacurry.com/lamb/lambjalfrezi.htm

I am sorry I have not been on-line. You are right, in your case you
will not mariante the lamb. It is already cooked. You will just cube
your lamb and stir-fry it. Mango powder is just a souring agent. You
can substitute it with citric acid, or tamarind concentrate or simly
some lime or lemon juice