leftover lamb curry

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."

Ingredients

2 tablespoons butter
2 -3 cups cubed cooked lamb
1 onion
1 apple, peeled and cored
1 stalk celery
2 cloves garlic
2 tablespoons curry powder
1⁄4 teaspoon dried thyme
1 cup chicken stock
1⁄2 - 1 cup chopped canned tomato
salt and pepper

Directions

Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
Melt the butter in a skillet and cook the vegetables until softened but not browned.
Stir in the curry powder and thyme; cook, stirring, for 1 minute.
Stir in the chicken stock and tomatoes; simmer for two minutes.
Season with salt and pepper; add more curry powder if desired.
For a smooth sauce, puree in the food processor and pour back into the skillet.
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.
Serve over rice.

Leftover Lamb Curry

Ingredients

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