If you have saved some lamb from a roast here's a clever idea how to get the best from what's left.

• 350-450g Cooked Lamb, cut into chunks
• 1 tbsp Sunflower Oil
• 1 Medium Onion, peeled and sliced
• 3-4 tbsp Medium or Mild Curry Paste
• 350g Potatoes, peeled and cut into small chunks
• 4 Tomatoes, quartered
• 1 tsp Caster Sugar
• 2 Large Handfuls Baby Spinach Leaves (optional)

Heat the oil in a large saucepan and fry the onion for 3 minutes until lightly browned. Stir in the lamb and curry paste and cook for 2 minutes. Add the potatoes and 450ml cold water. Bring to the boil and simmer for 15 minutes. Stir in the tomatoes and sugar.

Continue simmering for a further 10 minutes, until the potatoes are tender, stirring occasionally.

To Serve:

Stir in spinach if using and serve with freshly boiled rice, warm naan bread and chutneys.