Leftover Lamb Curry

piątek, 24 stycznia 2014

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.

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