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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I had some leftover lamb and decided to try this Ingredients:
2 tablespoons butter or 2 tablespoons oil |
3 cups cubed cooked lamb |
1 onion |
2 apples, peeled |
1 leek |
2 garlic cloves |
1 teaspoon cumin |
1 teaspoon turmeric |
1 tablespoon coconut |
3 tablespoons curry powder |
1/2 teaspoon dried thyme |
1 cup chicken stock |
4 chopped tomatoes |
salt and pepper |
Directions:
1. In a food processor place the onion, apple, leek and garlic.
2. Melt the butter and cook until softened but not browned.
3. Stir in the curry powder, cumin, tumeric, coconut and thyme. Cook, stirring, for 1 minute.
4. Stir in the chicken stock and tomatoes; simmer for two minutes.
5. Season .
6. Add the lamb cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.
7. Serve over rice.
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