Lamb curry is one of those dishes I make with leftover lamb from Sunday or a Holiday dinner of leg of lamb. I've made it from "fresh" cuts of lamb chops, but, somehow it always tastes better using precooked roasted leg of lamb. This batch was made after Easter dinner, but finally found its way to the top of my posting list!
This is much easier than it looks....give it a try! Put it on your "favorite" list to make on those snowy nights, maybe not that 100 degree weather we're expecting soon!
3 cups of preferably cooked lamb, cubed
2 Tbsp flour
2 Tbsp oil
1/4 cup white wine
1 cup chopped yellow onion
3 cloves of garlic, chopped
2 Tbsp curry powder
1/2 tsp each of cinnamon, coriander, slat and pepper
3 cups chicken or beef broth (I used chicken because that's what I had but beef gives it a hardier flavor.)
1/2 cup raisins
1. Put the lamb in a medium sized bowl, add the flour and toss to coat. In a large casserole pot, heat the oil on medium. Add the lamb and cook until browned. Remove from the pan.
|Brown the lamb|
|add the onions|
|add garlic and spices and wine|
3. Add the broth and raisins and turn up the heat to a slow boil. Once it boils, turn the heat down to low, cover and simmer for about 40-45 minutes. Check during the cooking process to make sure it doesn't stick to the pan. It will thicken and the flavors will come together.
Serve over rice. This can be made the day before or hours before, then refrigerated. It will be even thicker.