Receta Curried Lamb
I was going to make this Curried Lamb and Lentil Stew today, or a variation anyway. I have some cooked lamb in the fridge I was going to use. Then I discovered I don't have any lentils - so it's back to the drawing board. I'm searching for a curried lamb recipe without lentils.
Why curried lamb? It was mentioned in the book I'm listening to, and it just sounded good. There's a whole lot of food in the book that just sounds nasty, but this sounded really good.
I ended up putting together this recipe for Easy Lamb Curry and this one for Leftover Lamb Curry and came up with something that turned out pretty good.
Lamb Curry
Ingredients:
- Olive oil
- Large onion, chopped
- 4 cloves garlic, minced
- 1 small hot pepper, finely chopped
- 2 T curry powder
- 1/2 t. cumin
- leftover lamb, cut into strips (about 2 cups)
- 2 cups chicken broth
- 1 15-oz can diced tomatoes
- 2 T tomato paste
Directions:
Saute onion, garlic and hot pepper in olive oil until softened and starting to brown.
Stir in curry powder and cumin; add meat.
Stir in broth, tomatoes and tomato paste and bring to a boil.
Cover and bake at 300°F for 2 hours or so.
Serve over rice.
The original recipe I used said to bake at 150°C, so I had to figure out what that meant for my oven. I found this handy site for converting Celsius to Farenheit and just plugged the 150°C in to get the 300°F I used.
I thought this turned out really good, but it was a little spicy so I knew my husband wouldn't appreciate it. I just heated up some of the leftover lamb I didn't use in the curry and gave him that with some leftover potatoes. And there's plenty of curry to last me for several days.