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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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An excellent way to use up leftover roast leg of lamb! You can add more curry powder to taste! Ingredients:
2 tablespoons olive oil |
2 large onions, chopped |
2 tablespoons flour |
1/2 teasponn sugar |
2 tablespoons curry powder |
2 cups chicken broth or 2 cups beef broth, heated |
3 stalks celery, chopped |
3 1/2 cups cubed cooked lamb |
Directions:
1. In a pan put oilive oil; add onions.
2. Sir in flour, sugar, curry powder, broth and celery. Cook and stir until thick (you can vary the amount of flour/broth to suit your taste).
3. Add lamb.
4. Simmer -try not to let the onions and celery become mushy.
5. Just before serving, I add white raisins and dried McIntosh apples. They add another layer of flavor and a chrispy texture. You may want to serve with a long grain wild rice. Also side dishes of crushed salted peanuts, chopped green pepper, chopped egg whites, crumbled cooked egg yolks, or toasted coconut flakes to be sprinkled on top!
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