Leftover Lamb Curry Recipe

Name: Leftover Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 2 -3 cups cubed cooked lamb, 1 onion, 1 apple, peeled and cored, and more.

Yes, Leftover Lamb Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leftover Lamb Curry

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