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This recipe is a good base, but I needed to spice it up a tad. To do so I substituted: butter with ghee; thyme for the chopped stems and roots of three coriander (cilantro) plants; 2 tablespoons of Madras curry paste for the curry powder. I then cooked one diced onion and four finely-chopped cloves of garlic in ghee on medium heat for about 10 mins. Add curry paste and simmer gently for about 5 mins. Add apple, celery, raisins, half a cup of chicken stock and 1 can of chopped tomatoes and simmer for 10 mins. Blend in food processor and return to pan and heat. Add diced lamb and simmer for 10 mins. Serve over Basmati rice garnished with chopped coriander leaves.
Fast and easy AND delicious. Great way to use leftover lamb. I did substitute lamb broth for the chicken. I just took the lamb bone and boiled it and added that broth to the sauce. This will be a dish I will make again and again. Thank you.
What a great recipe for leftovers! I had leftover lamb roast and whipped this up for a quick, tasty dinner. Ready in no time and tastes good too.
I used leftovers from Butterflied Leg of Lamb Masala for this curry. Enjoyed this very much, and I thought the seasonings were fine. We did not serve over rice, since we've had a lot of rice recently, but had flat bread on the side. Will probably make this again when I have lots of leftover lamb. Thanks for the recipe!
I love this recipe. I may add potatoes next time. But overall fabulous. I am not so good at making curry so this is the one for me.
Cracking recipe! I played about with it as I didn't have a couple of the ingredients so I can highly recommend a huge handful of wild garlic and spinach. Left over lamb, will always be made into this curry in our house now as the kids loved it as much as the grown ups.
Great recipe, easy quick and tasty. Also used it to make a beef curry. Perfect<br/>My forever curry recipe.
Even with the suggestions of additions by previous posters, this was way to soupy for our tastes. I didn't use whole canned tomatoes but simply chopped fresh and still very liquid. <br/>I will try again but would use Garam Masala next time and would cut liquid by at least 1/3. Likely will puree some of the veg mix after cooking. I'd like to see a texture like butter chicken as a result. That said, Flavor overall was quite good.<br/>Served with Basmati rice and Pappadams (which I love!).
It is a good recipe to start with. Chopping the veggies up fine works well (I would NOT encourage putting them in a food processor - but you could if you didn't have the time to let them simmer and savor for an hour or so as this time of gentle cooking releases the flavor). If you have some fat and pan juices from the cooked lamb, do work with them. I added 1 tbsp. of fat to the butter when the veggies were sautéed and some pan juices to the chicken broth. Cilantro helps broaden the flavor profile (I added a few tsps. of dried Cilantro, but chopped fresh would be more attractive). One full 14 oz can of chopped tomatoes worked well, too. Keep your temperature down when you add the lamb (as it is already cooked and will get tough if you cook too aggressively). Worked up quickly and a nice meal!
We had some leftover lamb that I wanted to use and found this recipe. My husband loved it. My teenage daughter thought the Curry was too strong. I love Curry, but also felt 2 tablespoons was too much. I added a can of chick peas which added another level of texture and flavor. I will definitely make this again, but will probably cut the amount of Curry and maybe add a little Sherry. A good recipe for using leftover lamb roast. Extends the roast for another meal.