Ingredients
-
2
-
2 - 3
-
1
-
1
-
1
-
2
-
2
-
1/4
-
1
-
1/2 - 1
-
-
-
-
-
Directions
Leftover Lamb Curry, The original recipe for this curry is made with lamb loin chops but since they are so expensive, I tried making it with leftover roast lamb. It was a big hit. This is now my standby recipe whenever we don’t finish a leg of lamb., Delicious! I added chickpeas to stretch the meal and put fresh mango salsa on top:, Never made curry dish before- We had left over lamb from Easter and this was easy and delish. Thank you
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Steps
|
1
Done
|
Using a Food Processor If You Have One, Finely Chop the Onion, Apple, Celery and Garlic. |
|
2
Done
|
Melt the Butter in a Skillet and Cook the Vegetables Until Softened but not Browned. |
|
3
Done
|
Stir in the Curry Powder and Thyme; Cook, Stirring, For 1 Minute. |
|
4
Done
|
Stir in the Chicken Stock and Tomatoes; Simmer For Two Minutes. |
|
5
Done
|
Season With Salt and Pepper; Add More Curry Powder If Desired. |
|
6
Done
|
For a Smooth Sauce, Puree in the Food Processor and Pour Back Into the Skillet. |
|
7
Done
|
Add the Lamb to the Skillet; Cover and Simmer Until the Lamb Is Heated Through, About 10 Minutes, Adding a Little More Stock If the Sauce Is Too Thick. |
|
8
Done
|
Serve Over Rice. |
