Leftover Lamb Curry

Leftover Lamb Curry

Time: 30 mins

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.