Leftover Curry Lamb

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  • Ready in: 30 mins
  • Serves: 5
  • Complexity: very easy


  • 2 Tbsp Butter
  • 1 onion
  • 2 cloves of garlic
  • 1/4 tsp dried thyme
  • 1 can chopped tomato
  • 2-3 cups cubed COOKED lamb
  • 1 stalk of celery
  • 2 Tbsp curry powder
  • 1 cup chicken stock
  • Salt and pepper to taste


  1. Finely chop the onion, celery, and garlic. Melt butter in skillet and cook the vegetables until softened but not browned. Stir in curry powder and thyme; cook, stirring for 1 minute.

  2. Stir in chicken stock and tomatoes; simmer for two minutes. Season with salt and pepper; add more curry powder if desired. For smooth sauce, puree in food processor and pour back into the skillet.

  3. Add the lamb* to the skillet; cover and simmer until the lamb is headted through, about 10 minutes, adding a little more stock if the sauce is too thick. Serve over rice.


    *if you are not using leftover lamb it will need to be browned and stewed in stock for 1-1/2 hours until tender.

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