Curry Lamb and Rice
Ingredients
2-3 cups leftover leg of lamb
1 medium onion
1/4 cup oil
1 cup leftover juice from the lamb or 1 can of beef or chicken broth
6-8 cloves of garlic
2 tsp curry powder (more or less to your taste)
Salt and pepper to taste
1 rounded tbsp flour
1 cup rice
2 cups water
2 cubes chicken bullion
This is a delicious and simple lamb recipe that will make use of your leftover leg of lamb.
Directions
Cube the leftover lamb, place in a bowl with the juice and set aside.
Roughly chop the onion and garlic cloves. Put in a bowl and set aside.
In a medium pot with a lid, combine the rice, water and bullion.
Place the covered pot on the stove on high heat.
Bring to a boil.
Once boiling, turn down the heat to a medium-low temperature and continue cooking for an additional 15-20 minutes.
While the rice cooks, in a large skillet on high heat, pour in the oil and heat.
Saute the onion and garlic until soft.
Add the juice and lamb to the onion and garlic.
Add the curry, salt and pepper. Adjust to your tastes.
Cook the ingredients until the lamb is hot throughout.
Stir in the flour to thicken the juice. Cook for an additional minute or two, then remove from heat.
Check the rice. If all the water has been absorbed and the rice is fluffy, it is done. Remove from heat.
Place rice on a platter and spoon meat onto the rice and serve.
Additional Notes
The curry has a nice little bite of flavor that compliments the baked flavor of the lamb extremely well. Chop up an onion, add the meat, thicken a little and you're done. While you are cooking the meat, the rice is cooking, so both are ready at the same time. No more boring leftovers. Instead, a brand new exciting main meal that everyone will love.
