Leftover-Lamb Curry

Add a little spice to your dinner routine with this tasty leftover lamb curry recipe. It is sure to be a hit!
Makes 4 servings


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1 1/2 cups long-grain white rice
1 pound cooked lamb, fat-trimmed
1 teaspoon salad oil
1 cup chopped onion
2 cloves garlic, pressed or minced
2 tablespoons curry powder
1/2 teaspoon ground cumin
1 3/4 cups chicken broth
2 tablespoons cornstarch
Salt and cayenne
1 firm-ripe banana (6 oz.), diced
1 cup plain nonfat yogurt
2/3 cup chutney
1 cup diced cucumber
1/2 cup dried currants


1. In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Reduce heat to low, cover, and simmer until rice is tender to bite, 10 to 15 minutes longer.

2. Cut the lamb into strips about 1/4 inch thick.

3. In a 5- to 6-quart pan over medium heat, combine oil, onion, and garlic; stir often until onion begins to brown lightly, 6 to 7 minutes.

4. Add curry powder and cumin and stir until spices are fragrant, about 30 seconds.

5. Stir in meat. Add 1 1/2 cups broth and bring to a boil over high heat. Mix cornstarch and 1/4 cup broth. Stir into pan and stir until boiling resumes. Add salt and cayenne to taste. Spoon curry into a bowl.

6. Place condiments - banana, yogurt, chutney, cucumber, and currants - in small bowls. Serve curry with rice and condiments to add to taste.

Note: Cooked chicken can be substituted for the lamb; increase total broth to 2 1/2 cups.

Created date

October 2003

Nutritional Information

Calories 809
Caloriesfromfat 13 %
Protein 44 g
Fat 12 g
Satfat 3.9 g
Carbohydrate 128 g
Fiber 4.1 g
Sodium 631 mg
Cholesterol 104 mg