We had cooked a large batch of Carrick Casserole, too much for one meal, so the very next day we added some spices and made a really good Beef Madras.

Ingredients - Serves 2

• Leftover Carrick Casserole
• 1 teaspoon Fennel Seeds
• 1 teaspoon Black Pepper
• â…“ to ½ teaspoon Chilli Flakes
• 1 well heaped teaspoon Cumin
• 1 well heaped teaspoon Garam Masala
• 1 small Onion
• 2 cloves of Garlic
• Ginger
• Coriander
• 1 tablespoon Vegetable Oil
• 2 tablespoons of Tomatoe Purée
• 1 heaped tablespoon sugar

For the Rice

• Rice
• 1 teaspoon Turmeric
• Cardamom Pods

Serve with Gluten Free Garlic Bread, or Gluten free Pitta bread.

Method

Crush the Fennal Seeds and add the other spices to make your spices mix. Lightly cook the onions, in the oil with the chopped garlic and ginger, then add your spices. It is important that you cook the spices in the oil on a low heat to draw the flavour of the spices out. Warm the leftover Carrick Casserole and add the tomato purée along with the sugar and Coriander, then add the onions and spices cooked in oil. Cook for about 40minutes.

After 40 minutes start cooking the rice with Turmeric and Cardamom seed. Add some more Crriander to your curry and cook until your rice is cooked,

Just before you serve add some more coriander to meake a reall good curry

Top Tip

When you make a curry like this one with a rich sauce. Make sure you keep any leftovers for Mulligatawny Soup