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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1. Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
2. Melt the butter in a skillet and cook the vegetables until softened but not browned.
3. Stir in the curry powder and thyme; cook, stirring, for 1 minute.
4. Stir in the chicken stock and tomatoes; simmer for two minutes.
5. Season with salt and pepper; add more curry powder if desired.
6. For a smooth sauce, puree in the food processor and pour back into the skillet.
7. 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. Serve over rice.
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