Recipe Idea: Lamb Curry with Leftover Lamb
Hi. It’s Lois at Recipe Idea Shop, telling you about a terrific Lamb Curry with Leftover Lamb that Don and I had for supper yesterday. A few days earlier we made a lamb shoulder roast. There are only two of us in our house, so a 4-6 pound roast lasts a LONG time around here. I wondered if I could make some kind of curry dish with it and decided to find a recipe. I found a delightful recipe on www.bbcgoodfood.com and modified it to fit our ingredients and tastes. Don loves flavorful food, but hot and spicy is not for him. I do like mine with a little bite to it, but I usually add some additional spices to mine when I eat it.
This recipe turned out to be both easy and delicious. We ate it over brown rice, and it was perfect. The lamb was nice and tender. It had loads of flavor but wasn’t spicy hot. If you would like it spicy, add 1/2 teaspoon hot paprika or 1/4 teaspoon cayenne pepper when you add the spices.
I think you’re gonna wanna eat this Lamb Curry with Leftover Lamb. Post a comment when you make the recipe, won’t you?
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Lamb Curry with Leftover Lamb
Flavorful, but not spicy hot, Lamb Curry made with left over lamb.
- 2 inch piece of fresh ginger peeled
- 4 garlic cloves peeled
- 2 medium onions peeled and cut in quarters
- ¼ - ½ teaspoon diced jalapeño peppers canned
- ½ teaspoon fennel seeds
- 2 tablespoons olive oil
- 2 pounds left-over cooked lamb shoulder roast or boneless leg of lamb
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon dried cilantro leaves
- 1 15-ounce can of diced tomatoes with juice
- 1 cup water
- 2 cups frozen peas thawed
Heat the oven to 250F degrees.
In a food processor, chop the ginger, garlic, onions, jalapeño, and fennel seeds until a ground up mess similar to baby food.
Cut the lamb into 2” pieces.
Heat the oil in a large sauté pan. When hot, add the lamb and cook for 2-4 minutes until starting to brown. Remove the lamb to a Dutch Oven and set aside.
Add the onion mixture to the sauté pan, cover and cook for 10-15 minutes until most of the moisture is gone. Then transfer the mixture to the Dutch oven.
Put the coriander, cumin, turmeric, cilantro, tomatoes, and water into the Dutch oven and stir.
Bake at 250F degrees for about an hour until the curry is well blended and everything is hot.
Add the peas about 10 minutes before the curry is ready to be removed from the oven. Stir, and return the pot to the oven.
Serve over rice.
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