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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Add a little spice to your dinner routine with this tasty leftover lamb curry recipe. It is sure to be a hit! Ingredients:
1 1/2 cups long-grain white rice |
1 pound cooked lamb, fat-trimmed |
1 teaspoon salad oil |
1 cup chopped onion |
2 cloves garlic, pressed or minced |
2 tablespoons curry powder |
1/2 teaspoon ground cumin |
1 3/4 cups chicken broth |
2 tablespoons cornstarch |
salt and cayenne |
1 firm-ripe banana (6 oz.), diced |
1 cup plain nonfat yogurt |
2/3 cup chutney |
1 cup diced cucumber |
1/2 cup dried currants |
Directions:
1. In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Reduce heat to low, cover, and simmer until rice is tender to bite, 10 to 15 minutes longer.
2. Cut the lamb into strips about 1/4 inch thick.
3. In a 5- to 6-quart pan over medium heat, combine oil, onion, and garlic; stir often until onion begins to brown lightly, 6 to 7 minutes.
4. Add curry powder and cumin and stir until spices are fragrant, about 30 seconds.
5. Stir in meat. Add 1 1/2 cups broth and bring to a boil over high heat. Mix cornstarch and 1/4 cup broth. Stir into pan and stir until boiling resumes. Add salt and cayenne to taste. Spoon curry into a bowl.
6. Place condiments - banana, yogurt, chutney, cucumber, and currants - in small bowls. Serve curry with rice and condiments to add to taste.
7. Note: Cooked chicken can be substituted for the lamb; increase total broth to 2 1/2 cups.
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