When you have leftover lamb, why not make Lamb Curry. It's simmered with fragrant spices, onions, and Greek yogurt. A lamb curry to die for, but in a good food way!
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I had some lamb leftover from our Easter Lamb Dinner. So I thought I would make Lamb Curry using some of the leftovers. It was so yummy, I thought I would share the recipe.
Leftover Lamb Curry
Yields 4 servings
Ingredients:
2 cups ½-inch-cubed cooked, trimmed lamb
1-2 cups cooked potatoes, cut in ½ inch pieces, divided (I used our leftover potatoes with feta, chives and spring onions)
1 cup cooked green vegetable, chopped in 1 inch pieces (such as green beans or broccoli)
2 Tablespoons extra virgin olive oil
1 medium onion, chopped
½ teaspoon ground cardamom
2 teaspoons curry powder
½ teaspoon turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ginger
3 large garlic cloves, minced
2 cups chicken stock
1 teaspoon salt
½ teaspoon pepper
¼ cup plain Greek yogurt
¼ cup chopped parsley and cilantro + additional for garnish
Unsweetened coconut flakes, for garnish
Cooked rice for serving
Yields 4 servings
Ingredients:
2 cups ½-inch-cubed cooked, trimmed lamb
1-2 cups cooked potatoes, cut in ½ inch pieces, divided (I used our leftover potatoes with feta, chives and spring onions)
1 cup cooked green vegetable, chopped in 1 inch pieces (such as green beans or broccoli)
2 Tablespoons extra virgin olive oil
1 medium onion, chopped
½ teaspoon ground cardamom
2 teaspoons curry powder
½ teaspoon turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ginger
3 large garlic cloves, minced
2 cups chicken stock
1 teaspoon salt
½ teaspoon pepper
¼ cup plain Greek yogurt
¼ cup chopped parsley and cilantro + additional for garnish
Unsweetened coconut flakes, for garnish
Cooked rice for serving
Directions:
Heat olive oil over medium high heat in a large pot.
Add chopped onion and sauté about 2 minutes until tender. Add spices and cook stirring for 1 minute.
Add garlic and stir about another minute until aroma comes.
Add chicken stock, salt and pepper and scrape bottom of pan to release browned bits.
Mash ½ of the potatoes with a potato masher and add to pot.
Bring to a boil then reduce heat to simmer. Add rest of potatoes, lamb, green vegetables and yogurt. Simmer for another 2-3 minutes until heated through. Add fresh parsley and cilantro. Stir to combine.
Served over rice. Garnish with chopped parsley and cilantro.
Heat olive oil over medium high heat in a large pot.
Add chopped onion and sauté about 2 minutes until tender. Add spices and cook stirring for 1 minute.
Add garlic and stir about another minute until aroma comes.
Add chicken stock, salt and pepper and scrape bottom of pan to release browned bits.
Mash ½ of the potatoes with a potato masher and add to pot.
Bring to a boil then reduce heat to simmer. Add rest of potatoes, lamb, green vegetables and yogurt. Simmer for another 2-3 minutes until heated through. Add fresh parsley and cilantro. Stir to combine.
Served over rice. Garnish with chopped parsley and cilantro.
Other recipes you may enjoy!
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