Leftover Lamb Rice Food

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!

LAMB AND RICE CASSEROLE

Steps:

• Trim fat from lamb shanks.
• In a heavy pot, brown well in butter.
• Add onions; saute until soft.
• Add 2-1/2 cups water, tomato paste, allspice, cinnamon, 1 tsp.
• salt and pepper.
• Bring to a boil.
• Cover and simmer 1-1/2 hours.
• When lamb is tender melt butter to bubbling in saucepan.
• Saute rice, stirring constantly, untillightly browned and butter begins to foam between rice kernels.
• Add remaining salt; set aside.
• Remove lamb shanks from pan.
• Measure broth and add water to measure 2-1/2 cups.
• Return shanks to pan.
• Bring to a boil.
• Stir in sauteed rice and butter.
• Simmer, covered, 30 minutes.
• Allow to stand, covered, 10 minutes before serving.
• Spoon yogurt over top of 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.

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.