Leftover Lamb Curry

🧂 Ingredients

• 1 cup white onion

  (chopped)
• 1 tablespoon garlic
• 1 inch ginger

  (peeled)
• 2 tablespoon coconut oil
• 1 tablespoon yellow curry powder

  (see recipe or use your favorite brand)
• 2 whole cinnamon sticks
• 14.5 oz chopped tomatoes

  (canned, drained - or use fresh tomatoes)
• 1 lb roast lamb

  (chopped into bite size pieces)
• 1 cup lamb stock

  (or chicken broth)
• 12 oz peas and carrots

  (optional - frozen blend, thawed)

Instructions

• 1 Combine the onion, garlic, and peeled ginger in a food processor and pulse until
  well blended (drizzle in cold water slowly to get a smooth consistency as
  needed, up to about ½ cup).
• 2 In a stock pot or Dutch oven, bring the coconut oil and pot to medium-high heat.
  Once the oil begins to shimmer, add the pureed onion mixture and saute until the
  liquid is reduced. The onion should be fragrant and golden brown when done.
• 3 Stir in the yellow curry powder, cinnamon sticks, then add the drained diced
  tomatoes. Combine well, then add the chopped lamb pieces and stir to coat. Pour
  in the lamb or chicken stock, cover, and bring to a boil.
• 4 Reduce heat and cook at a simmer for 1 hour. Remove the lid, stir, and add
  optional peas and carrots mixture if desired. Continue to simmer uncovered for
  an additional 15 minutes.
• 5 Remove from heat and serve immediately.

Nutrition Info