Today didn’t quite bring the same joyful bliss that we had yesterday. It was a Monday. It was cold again. I had (have) four extensive work assignments all due by the end of the week. And we had to replace the brakes on the car, buy a new printer after it stopped working mid-day, deal with a messy plumbing issue, sooth a cut on Mr. N’s ear courtesy of the hair stylist, and still run through our daily routines. Thankfully, tonight’s recipe was super easy. Yesterday we made far more lamb than our family of four could consume which gave us the opportunity to try a leftover lamb recipe. Tonight’s recipe, Lamb Curry, will work with leftover shanks or roasts of lamb.
Heat a teaspoon of olive oil in a skillet over medium-high heat. Add chopped onion and saute for several minutes. Add a tablespoon of curry powder and cook for an extra minute. Next add a 14 oz. can of diced tomatoes, the leftover lamb cubed and trimmed of fat, and one cube of chicken bullion. Bring the heat down to low and simmer, uncovered for 15 minutes. Stir occasionally. We served our meal over jasmine rice seasoned with coriander and curry.
Dad, Mr. N and I all gave this dish 2 spoons. Miss A refused to try this one (I think she was full up on our New Zealand dessert that she kept sneaking all day!). The lamb curry wasn’t out of this world. It was good, easy and a nice use of leftovers, but perhaps the best thing about this week-night meal – we adapted it from the UK Weight Watchers site, so it was healthy! Now I’m going to end my day with a nice glass of red wine and some good, trashy tv.
Print this recipe: Lamb Curry