Leftover Lamb Curry

Name: Leftover Lamb Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp butter; 2 cup cubed cooked lamb; 1 onion; 1 apple; 1 stalk celery; 2 clove garlic; 2 tbsp curry powder; 0.25 tsp dried thyme; 1 cup chicken stock; 0.5 cup chopped canned tomato; salt and pepper

Gently simmered lamb, apple and celery, warmed with curry powder, a South Asian curry.

30 min · Serves 4 · Easy

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: easy

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. Stir in the curry powder and thyme; cook, stirring, for 1 minute.
1 min
3
Stir in the chicken stock and tomatoes; simmer for two minutes. Season with salt and pepper; add more curry powder if desired.
4
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.
10 min