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Leftover Lamb Curry

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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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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