Leftover Lamb Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups long-grain white rice
1-1/2 pounds leftover lamb roast cut into bit-sized pieces & set aside
leftover gravy and the residue from the roasting pan
2 Tbsp butter or margarine
2 Tbsp all-purpose flour
3 cups meat or chicken stock
1 tsp minced garlic
1 medium yellow onion -- chopped
1 cup dry red table wine
2 Tbsp Garam Masala Curry Paste (I used garam masala powder - not 2 Tbsp. )
1 tart apple -- cored and diced
kosher salt -- to taste
Put rice in a saucepan and add cold water to cover by 3/4". Bring water to a boil, uncovered, for 3 minutes, turn the heat down to simmer, cover the rice, and cook for 20 minutes.
Remove from heat and let it stand, still covered, for at least 10 - 15 minutes.
While the rice is cooking, add 1/2 cup water, garlic, and onion to a skillet (or to the lamb roasting pan,if you're just finishing off your roast) and bring it to a boil.
Scrape the cooking residue away from the bottom, simmer the sauce for 5 minutes, and transfer to a large saucepan. Turn the heat to low and simmer for 5 minutes. Add the demi-glace.
In a small pan over medium low heat, melt the butter or margarine and add the flour. Stir the flour as it cooks. When it bubbles and begins to brown, add 1 cup stock; stir into a smooth paste, then transfer to the other sauce.
Add remaining stock, wine, cut lamb, curry spice, and apple and simmer for 10 minutes until the curry is thickened slightly. Correct seasoning with salt or more spice mix if necessary.
To serve, put a portion of rice on a heated plate, and ladle curry over the rice. Serve condiments in small separate containers on the table. Yield: 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ANNE-ELIZ.
Remove from heat and let it stand, still covered, for at least 10 - 15 minutes.
While the rice is cooking, add 1/2 cup water, garlic, and onion to a skillet (or to the lamb roasting pan,if you're just finishing off your roast) and bring it to a boil.
Scrape the cooking residue away from the bottom, simmer the sauce for 5 minutes, and transfer to a large saucepan. Turn the heat to low and simmer for 5 minutes. Add the demi-glace.
In a small pan over medium low heat, melt the butter or margarine and add the flour. Stir the flour as it cooks. When it bubbles and begins to brown, add 1 cup stock; stir into a smooth paste, then transfer to the other sauce.
Add remaining stock, wine, cut lamb, curry spice, and apple and simmer for 10 minutes until the curry is thickened slightly. Correct seasoning with salt or more spice mix if necessary.
To serve, put a portion of rice on a heated plate, and ladle curry over the rice. Serve condiments in small separate containers on the table. Yield: 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ANNE-ELIZ.
Nutritional Info Amount Per Serving
- Calories: 364.5
- Total Fat: 11.4 g
- Cholesterol: 85.4 mg
- Sodium: 627.6 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 1.9 g
- Protein: 27.8 g
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