Step 2 – Heat the oil in a shallow casserole dish (or sauté pan with a lid) on a medium to low ring. Put the oil in a wide, deep saucepan and add the sliced onions. Chop the apricots, drain and rinse the chickpeas, and make up the stock if using a concentrate or cube. Season the lamb with salt and pepper and brown on both sides (this is best done in batches). Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft, but not brown. Then simply serve with some wholegrain rice and you’re done! The time curry lasts in the fridge depends on the kind of gravy. Preheat the oven to 150°C. I have been working for a few months now as a Lambassador with the ‘LAMB. I am a huge fan of curry and you will find loads of easy peasy curries on Easy Peasy Foodie, but one curry I have been itching to work on and create a simplified, but no less tasty version of, is one of the UK’s best loved curries – a staple feature in India restaurants up and down this country – the Jalfrezi.. Take the lid off and add the grated ginger and garlic together with the turmeric, garam masala, cumin and chilli. If it is coconut based gravy, it is advisable to use it within a day or two max especially if you have kept the curry outside for sometime before putting it in the fridge. Heat a dash of oil in a large frying pan (preferably ovenproof) over a very high heat. Cook for 2 minutes, stirring occasionally. Set the chops aside. Reduce the heat to medium and add the … How to Make Leftover Lamb Tagine with Apricots Step 1 – Measure out the ingredients: dice the onion, and cut the lamb into 1–2 cm chunks. followed by around a cup of water…then after 10 mins or so add your lamb and chickpeas, coconut milk and again simmer and finally add your green beans until they’ve warmed through or until tender if using fresh beans. I used leftovers here!