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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 421.5
  • Total Fat: 12.3 g
  • Cholesterol: 70.5 mg
  • Sodium: 344.5 mg
  • Total Carbs: 55.2 g
  • Dietary Fiber: 8.0 g
  • Protein: 24.7 g

View full nutritional breakdown of Leftover Lamb Curry calories by ingredient
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Leftover Lamb Curry

Submitted by: KAT573

Introduction

great way to use leftover leg of lamb! great way to use leftover leg of lamb!
Number of Servings: 4

Ingredients

    2 TB butter
    2-3 cups cooked lamb (I used 3)
    1 onion (medium size to one cup or more)
    1 apple peeled and cored
    2 stalks celery
    3 cloves garlic
    2 TB curry powder
    1/2 tsp gharam masala
    1/2 tsp thyme
    1/2 tsp cardamom powder
    1.5 cups (lamb stock from shank, but only beef is listed as a value; so this is lower sodium too)
    1.5 cups diced canned tomatoes
    salt and pepper to taste
    dried apricots; 1/4 cup (optional)

Directions

you can finely chop the veggies and fruit, (not the apricot tho) using knife or food processors; I just diced em since I puree them after cooking in the butter til tender.
Add in spices at that point of tenderness, stir for about 1 min or so,
Stir in lamb or orther stock and tomatoes, and simmer two more minutes.
taste and adjust seasoning, add in your salt and pepper if you like; I prefer to wait til after the lamb is added in.
Puree at this point if you like and return to skillet
Add in the lamb, which is cubed, and cover and simmer til heated through about 10 min.
Adjust seasonings, add more stock if desired or needed
Serve over brown rice (2/3 cup, which is included in the nutrition breakdown)
Some may want to thicken the sauce, and this can be done using a slurry created with cornstarch and the stock, or, alternatively, using tomato paste if that flavor suits.

Great on a cold day!

Number of Servings: 4

Recipe submitted by SparkPeople user KAT573.






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