Leftover-Lamb Curry

Name: Leftover-Lamb Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 414 milliliters chicken broth; 2 Tbsps cornstarch; 237 milliliters diced cucumber; 2 Tbsps curry powder; 118 milliliters dried currants; 2 cloves garlic, pressed or minced; 1 teaspoons ground cumin; 454 grams cooked lamb, fat-trimmed; 158 milliliters chutney; 237 milliliters chopped onion; 237 milliliters plain nonfat yogurt; 170 grams firm-ripe banana , diced; 1 teaspoon salad oil; 4 servings Salt and cayenne; 355 milliliters long-grain white rice

The recipe Leftover-Lamb Curry is ready in roughly 45 minutes and is definitely an outstanding gluten free option for lovers of Indian food. This main course has 784 calories, 30g of protein, and 30g of fat per serving. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, nonfat yogurt, cucumber, and a few other things to make it today. To use up the dried currants you could follow this main course with the Soda Bread Scones as a dessert.

Instructions

In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Reduce heat to low, cover, and simmer until rice is tender to bite, 10 to 15 minutes longer.

Ingredients you will need

Water

Rice

Equipment you will use

Frying Pan

Cut the lamb into strips about 1/4 inch thick.

Ingredients you will need

Lamb

In a 5- to 6-quart pan over medium heat, combine oil, onion, and garlic; stir often until onion begins to brown lightly, 6 to 7 minutes.

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Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add curry powder and cumin and stir until spices are fragrant, about 30 seconds.

Ingredients you will need

Curry Powder

Spices

Cumin

Stir in meat.

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Meat

Add 1 1/2 cups broth and bring to a boil over high heat.

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Broth

Mix cornstarch and 1/4 cup broth. Stir into pan and stir until boiling resumes.

Ingredients you will need

Corn Starch

Broth

Equipment you will use

Frying Pan

Add salt and cayenne to taste. Spoon curry into a bowl.

Ingredients you will need

Ground Cayenne Pepper

Curry Powder

Salt

Equipment you will use

Bowl

Place condiments - banana, yogurt, chutney, cucumber, and currants - in small bowls.

Ingredients you will need

Cucumber

Currants

Chutney

Banana

Yogurt

Equipment you will use

Bowl

Serve curry with rice and condiments to add to taste.

Ingredients you will need

Curry Powder

Rice

Note: Cooked chicken can be substituted for the lamb; increase total broth to 2 1/2 cups.

Ingredients you will need

Cooked Chicken

Broth

Lamb

Equipment

Frying Pan

Bowl

Ingredients

Servings:

414milliliters

chicken broth 2Tbsps

cornstarch 237milliliters

diced cucumber 2Tbsps

curry powder 118milliliters

dried currants 2cloves

garlic, pressed or minced 1teaspoons

ground cumin 454grams

cooked lamb, fat-trimmed 158milliliters

chutney 237milliliters

chopped onion 237milliliters

plain nonfat yogurt 170grams

firm-ripe banana , diced 1teaspoon

salad oil 4servings

Salt and cayenne 355milliliters

long-grain white rice

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Dry Creek Vineyard Dry Chenin Blanc, Wine. It has 5 out of 5 stars and a bottle costs about 15 dollars.