Curried Lamb

I was going to make this Curried Lamb and Lentil Stew today, or a variation anyway.  I have some cooked lamb in the fridge I was going to use.  Then I discovered I don't have any lentils - so it's back to the drawing board.  I'm searching for a curried lamb recipe without lentils.

Why curried lamb?  It was mentioned in the book I'm listening to, and it just sounded good.  There's a whole lot of food in the book that just sounds nasty, but this sounded really good.

I ended up putting together this recipe for Easy Lamb Curry and this one for Leftover Lamb Curry and came up with something that turned out pretty good.

Lamb Curry

Ingredients:

• Olive oil
• Large onion, chopped
• 4 cloves garlic, minced
• 1 small hot pepper, finely chopped
• 2 T curry powder
• 1/2 t. cumin
• leftover lamb, cut into strips (about 2 cups)
• 2 cups chicken broth
• 1 15-oz can diced tomatoes
• 2 T tomato paste

Directions:

1. Saute onion, garlic and hot pepper in olive oil until softened and starting to brown.
2. Stir in curry powder and cumin; add meat.
3. Stir in broth, tomatoes and tomato paste and bring to a boil.
4. Cover and bake at 300°F for 2 hours or so.
5. Serve over rice.

The original recipe I used said to bake at 150°C, so I had to figure out what that meant for my oven.  I found this handy site for converting Celsius to Farenheit and just plugged the 150°C in to get the 300°F I used.

I thought this turned out really good, but it was a little spicy so I knew my husband wouldn't appreciate it.  I just heated up some of the leftover lamb I didn't use in the curry and gave him that with some leftover potatoes.  And there's plenty of curry to last me for several days.

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