Leftover Lamb Curry

Description: The original recipe for this curry is made with lamb loin chops but since they are so expensive, I tried making it with leftover roast lamb. It was a big hit. This is now my standby recipe whenever we don't finish a leg of lamb.

Ingredients:

• 2 tablespoons butter
• 2 -3 cups cubed cooked lamb
• 1 onion
• 1 apple, peeled and cored
• 1 stalk celery
• 2 cloves garlic
• 2 tablespoons curry powder
• 1/4 teaspoon dried thyme
• 1 cup chicken stock
• 1/2-1 cup chopped canned tomato
• salt and pepper

Steps:

1. Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
2. Melt the butter in a skillet and cook the vegetables until softened but not browned.
3. Stir in the curry powder and thyme; cook, stirring, for 1 minute.
4. Stir in the chicken stock and tomatoes; simmer for two minutes.
5. Season with salt and pepper; add more curry powder if desired.
6. For a smooth sauce, puree in the food processor and pour back into the skillet.
7. Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.
8. Serve over rice.