Leftover Lamb Curry Food

LEFTOVER LAMB CURRY

Steps:

• Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.
• Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.
• Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.

LEFTOVER LAMB CURRY

Steps:

• Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
• Melt the butter in a skillet and cook the vegetables until softened but not browned.
• Stir in the curry powder and thyme; cook, stirring, for 1 minute.
• Stir in the chicken stock and tomatoes; simmer for two minutes.
• Season with salt and pepper; add more curry powder if desired.
• For a smooth sauce, puree in the food processor and pour back into the skillet.
• 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.
• Serve over rice.

LEFTOVER LAMB CURRY

Steps:

• 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 minutes. 4. Stir in the chicken stock and tomatoes; simmer for two minutes. 5. Season with salt and pepper; add more curry powder is desired. 6. For a smooth sauce, puree in the food processor and pour back in skillet. 7. Add the lamb to the skillet; cover and simmer until the lamb is hated through, about 10 minutes, adding a little more stock if the sauce is too thick.. 8. Serve over rice.

LEFTOVER LAMB CURRY

Steps:

• Heat 2 Tbsp olive oil over medium high heat in a large pot.
• Add chopped onion and sauté about 2 minutes until tender.
• If using green cardamom pods, hold each pod on counter and tap with a wooden spoon to break pod. Tear pod open over pot and brush in seeds. Otherwise add ground cardamom.
• Add rest of spices: cumin, coriander, turmeric, and cayenne if using.
• Cook spices stirring 1 minute.
• Add garlic and ginger and stir about another minute until aroma comes.
• Add chicken stock, salt and pepper and scrape bottom of pan to release browned bits.
• Add about ½ cup of the potatoes and mash into broth with a potato masher.
• Bring to a boil, reduce heat and simmer 4 minutes.
• Add rest of potatoes and simmer 2 more minutes.
• Add lamb, green vegetables and yogurt and simmer another 2 minutes until heated through.
• The curry can be served over rice, but is also substantial enough on its own.
• Garnish with chopped parsley or cilantro if desired.

20 BEST WAYS TO USE LEFTOVER LAMB

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lamb dish in 30 minutes or less!

LEFTOVER LAMB CURRY

Steps:

• 1. In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Reduce heat to low, cover, and simmer until rice is tender to bite, 10 to 15 minutes longer. 2. Cut the lamb into strips about 1/4 inch thick. 3. In a 5- to 6-quart pan over medium heat, combine oil, onion, and garlic; stir often until onion begins to brown lightly, 6 to 7 minutes. 4. Add curry powder and cumin and stir until spices are fragrant, about 30 seconds. 5. Stir in meat. Add 1 1/2 cups broth and bring to a boil over high heat. Mix cornstarch and 1/4 cup broth. Stir into pan and stir until boiling resumes. Add salt and cayenne to taste. Spoon curry into a bowl. 6. Place condiments - banana, yogurt, chutney, cucumber, and currants - in small bowls. Serve curry with rice and condiments to add to taste.

DELICIOUS INDIAN LAMB CURRY

Steps:

• Gather the ingredients.
• Heat the cooking oil in a heavy-bottomed pan over medium heat.
• When hot, add the onions. Sauté until the onions begin to turn pale golden brown, about 8 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Reserve the oil in the pan and turn off the heat.
• In a food processor , pulse the onions into a smooth paste, adding a teaspoon of water if necessary to blend. Transfer to a separate container and reserve.
• Blend the tomatoes, garlic paste, and ginger paste together in the food processor until you have a smooth paste. Transfer to a separate container and reserve for later use.
• Reheat the oil left over from frying the onions over medium heat and add the reserved onion paste. Sauté for 2 to 3 minutes.
• Add the tomato mixture, coriander, cumin, turmeric, red chili powder, and garam masala, and mix well.
• Sauté until the oil begins to separate. This can take up to 10 minutes.
• Add the lamb pieces to the mixture and stir to fully coat. Sauté until the lamb is well browned, about 8 minutes.
• Add 1/2 cup of hot water to the pan and stir to mix well. Bring to a boil, reduce the heat to a simmer, and cover the pan. Cook until the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done. Season with salt to taste. This should take roughly 45 minutes.
• When the lamb is cooked, garnish with chopped cilantro and serve with naan or hot steamed rice.

EASY LEFTOVER LAMB CURRY

Steps:

• Sprinkle lamb with salt. Heat 1 tablespoon butter in a nonstick pot or large, deep skillet over medium heat. Cook and stir lamb in the hot butter until heated through, about 5 minutes. Remove meat and keep warm.
• Melt remaining butter in the same pot over medium heat and cook and stir onion until golden, 7 to 10 minutes. Stir in curry. Cook for 1 minute. Return meat; add broth and raisins. Bring to a boil. Reduce to a simmer, cover, and cook for 10 to 12 minutes. Serve over rice.