Whenever I roast a leg of lamb, there are leftovers. Â Neither my husband nor I really enjoy cold roast beef, pork or lamb, so we have to utilize the leftovers somehow. Leftover lamb makes for good curry, which is very nice on a fall evening.
Leftover lamb Curry
- 2 cups diced, cooked lamb
- 1 onion, diced
- 1 cup chickpeas
- 2 large carrots, sliced
- 1 cup cauliflower florets
- 1 large tin of diced tomatoes
- 1 tablespoon oil
- 2 tablespoons curry paste
- 3 cups fresh spinach
In a wok or large frying pan, heat the oil and add the curry paste. Stir. When it begins to bubble, add the onions and cook until softened. Â Then add the tomatoes, chickpeas, cauliflower, carrots, lamb and cook for about 20-25 minutes. During that time, cook rice to serve with it. Just before serving, add the spinach, stirring it in just enough for it to wilt. Serve over the rice.
You can add a half cup of sliced green beans, if desired. You can substitute broccoli for the cauliflower, or use both if you like. Sometimes I add a quarter cup of raisins near the end.
Do you like curry? Make it with leftovers? Any suggestions for improvement?