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Tuesday, December 8

Leftover lamb curry

2 tablespoons
Lamb, cooked, cubed
2 to 3 cups
Onion, chopped
Apple, peeled, cored
Celery, chopped
2 stalks
5 cloves
Curry powder
2 tablespoons
Thyme, dried
¼ teaspoon
Chicken stock
1 cup
Tomatoes, chopped
1 cup

Pepper, freshly ground

  1. Using a food processor, finely chopped 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 2 minutes. 
  5. Season with salt and pepper, and add more curry, if desired. 
  6. Puree the sauce in the food processor, and return to the skillet. 
  7. Add the lamb, cover, and simmer until the lamb is heated through, about 10 minutes. 
  8. Serve over rice. 
Recipe adapted from

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