This lamb curry recipe uses leftover lamb shanks braised in curry sauce with potatoes, green beans and, yogurt. Serve over rice with cilantro, parsley and unsweetened coconut flakes.
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This wonderfully spiced dish is halfway completed before you start cooking because it’s made from what leftovers from a meal of lamb – in this case from our leg of Lamb from Easter.
This is part 2 of What to do with Leftover Easter Lamb. Yesterday, I shared with you our Greek inspired lamb tacos with tomato-mint salsa. Today, we’re heading to India where curries originated.
The main spices found in most curry powders are coriander, cumin, and turmeric; a wide range of additional spices may be included depending on the geographic region and the foods it is being added to (fish, lentils, red or white meat, rice, or vegetables).
In this recipe I’m using curry powder, a commercially Western prepared mixture of spices, from Penzey’s (one of my favorite go-to places for herbs and spices – they have a location here in Sarasota, but if they don’t have one near you, check out their website). This blend has turmeric, coriander, cumin, garlic, black pepper, fenugreek, cinnamon, fennel, nutmeg, white pepper, cayenne red pepper, cilantro, cloves, cardamom and ginger.
If you don’t have curry powder on hand, substitute the 2 teaspoons for 1 teaspoon each of cumin and coriander.
This meal comes together super fast. Since everything is cooked, it was probably ready in 15 minutes. How’s that for a week night meal?!
Leftover Easter Lamb Curry
Yields 4 servings
2 cups ½-inch-cubed cooked, trimmed lamb
1-2 cups cooked potatoes, cut in ½ inch pieces, divided (I used our leftover potatoes with feta, chives and spring onions)
1 cup cooked green vegetable, chopped in 1 inch pieces – such as green beans or broccoli (I used green beans)
2 Tablespoons extra virgin olive oil
1 medium onion, chopped
½ teaspoon ground cardamom
2 teaspoons curry powder
½ teaspoon turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ginger
3 large garlic cloves, minced
2 cups chicken broth
1 teaspoon salt
½ teaspoon pepper
¼ cup plain Greek yogurt (store-bought or homemade)
¼ cup chopped parsley and cilantro + additional for garnish
Unsweetened coconut flakes, for garnish
Heat olive oil over medium high heat in a large pot.
Add chopped onion and sauté about 2 minutes until tender. Add spices and cook stirring for 1 minute.
Add garlic and stir about another minute until aroma comes.
Add chicken stock, salt and pepper and scrape bottom of pan to release browned bits.
Mash ½ of the potatoes with a potato masher and add to pot.
Bring to a boil then reduce heat to simmer. Add rest of potatoes, lamb, green vegetables and yogurt. Simmer for another 2-3 minutes until heated through. Add fresh parsley and cilantro. Stir to combine.
Served over rice. Garnish with chopped parsley and cilantro.
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