Leftover Lamb Curry
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4
Ingredients
  • 2 cups ½-inch-cubed cooked, trimmed lamb
  • 2 cups cooked potatoes, cut in ½ inch pieces, divided
  • 1 ½ cups cooked green vegetable, chopped in 1 inch pieces (such as broccolini, broccoli, green beans, peas – fresh spinach could also be wilted in the finished broth)
  • Meat and vegetable quantities are flexible.
  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 3 green cardamom pods (if unavailable, use ½ tsp ground cardamom)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ¼ tsp cayenne pepper (optional)
  • ½ inch long piece ginger root, peeled and grated
  • 2 large garlic cloves, minced
  • 2 cups chicken stock
  • ¼ tsp salt
  • freshly ground black pepper to taste
  • ¼ cup plain coconut yogurt (or any plain yogurt you prefer)
  • Chopped parsley or cilantro for garnish (optional)
Instructions
  1. Heat 2 Tbsp olive oil over medium high heat in a large pot.
  2. Add chopped onion and sauté about 2 minutes until tender.
  3. 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.
  4. Add rest of spices: cumin, coriander, turmeric, and cayenne if using.
  5. Cook spices stirring 1 minute.
  6. Add garlic and ginger and stir about another minute until aroma comes.
  7. Add chicken stock, salt and pepper and scrape bottom of pan to release browned bits.
  8. Add about ½ cup of the potatoes and mash into broth with a potato masher.
  9. Bring to a boil, reduce heat and simmer 4 minutes.
  10. Add rest of potatoes and simmer 2 more minutes.
  11. Add lamb, green vegetables and yogurt and simmer another 2 minutes until heated through.
  12. The curry can be served over rice, but is also substantial enough on its own.
  13. Garnish with chopped parsley or cilantro if desired.
Notes
Sweet potatoes could sub for the white potatoes here. And white pepper could substitute for the cayenne pepper making the dish nightshade-free. Another alternative, leave out the cayenne and let people add hot sauce individually at the table (what we did).

If you’ve got leftover lamb, but not the veggies, just cook fresh veggies in the seasoned broth for the appropriate time (about 20 minutes for the potatoes, a few minutes for the green veggies) before adding the lamb and yogurt.
Recipe by Savory Nature at http://savorynature.com/2014/04/22/leftover-lamb-curry/