After a Sunday gorging on chocolate, it’s no surprise there are always plenty of leftovers from a huge Easter roasts. Rather than letting any lamb go to waste — or worse, forcing down another roast Monday evening — try your hand at this braised lamb shank massaman curry for two.
Aromatic, fruity, sweet and sour, with savoury notes of salt and spice throughout, this massaman curry is an absolute banger. When preparing your roast lamb this Easter, if you make sure to keep the trim, you can skip the cooking of the lamb shank and just add the sliced lamb leftovers to your massaman curry at the end before serving. Consider this the perfect antidote to too much mint sauce.
