Leftover Lamb Curry


I recently made the most delicious Roasted Lamb with Pomegranate Gremolata. There were some leftovers, so I decided to reinvent the pieces a few days later, hoping that I could make something just as mouth-watering as the original. Thanks to the ingredients that I had in my pantry and refrigerator, I created Leftover Lamb Curry. It was easy to do and incredibly flavorful. I cut up the lamb and added it to sauteed veggies like onions and butternut squash coated with great flavors like ginger, garlic, two kinds of curry, and coconut milk. After a little simmering, my house smelled great, and we were feasting on the warm and earthy flavors of this dish. I love it when we're able to enjoy a makeover of a favorite meal.



Ingredients for Leftover Lamb Curry:


3 cups cubed leftover lamb

1 tablespoon coconut oil

1 can coconut milk

1 cup cubed butternut squash

2 stalks celery, diced

3 cloves garlic, chopped

2 teaspoons chopped ginger

1 cup diced onion

1/4 cup chicken stock

2 large tomatoes, seeded and chopped

1 tablespoon +2 teaspoons curry

1 teaspoon Madras curry

1/2 teaspoon turmeric

1/8 teaspoon cayenne pepper

Serve with white rice or naan.


Time-Saving Tip: Prepare the vegetables up to a day advance before cooking.


Let's see what we need.


We're ready to cook.



Saute oil, squash, celery, chopped onion, 1/2 teaspoon salt, and black pepper. When tender, add the garlic, ginger, and spices: stir for a minute.


Add the tomatoes and coconut milk and combine them. Stir in the lamb and gently stir over low heat. Adjust the seasonings as needed.

It's ready! Leftover Lamb Curry is such a delicious meal. It was perfect with lamb, but I bet this would also be delicious with leftover chicken. And leftovers are great the next day too. Yup, leftover-leftovers!


Enjoy!



Leftover Lamb Curry:


  • 3 cups cubed leftover lamb

  • 1 tablespoon coconut oil

  • 1 can coconut milk

  • 1 cup cubed butternut squash

  • 2 stalks celery, diced

  • 3 cloves garlic, chopped

  • 2 teaspoons chopped ginger

  • 1 cup diced onion

  • 1/4 cup chicken stock

  • 2 large tomatoes, seeded and chopped

  • 1 tablespoon +2 teaspoons curry

  • 1 teaspoon Madras curry

  • 1/2 teaspoon turmeric

  • 1/8 teaspoon cayenne pepper

  • Serve with white rice or naan.

  • Saute oil, squash, celery, chopped onion, 1/2 teaspoon salt, and black pepper. When tender, add the garlic, ginger, and spices: stir for a minute.

  • Add the tomatoes and coconut milk and combine them. Stir in the lamb and gently stir over low heat. Adjust the seasonings as needed.

  • Time-Saving Tip: Prepare the vegetables up to a day advance before cooking.


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