This is a good recipe if you have left over leg of lamb or shoulder roast.
When I was growing up, I remember my mom occasionally surprising my dad with Leg of Lamb for dinner. And because even a hungry family of 7 has a hard time polishing off an entire leg of lamb, my mom could usually get a second meal out of the whole shebang. So the next evening we would have curried lamb on rice. I don’t know which I love more, a simple but elegant leg of lamb dinner or a scrumptious and spicy bowl of lamb curry.
Ingredients for the Roux:
1 ½ Tablespoons each of butter and olive oil
2 Tablespoons finely diced shallot
2 cloves minced or pressed garlic
¼ cup flour (any kind)
2 teaspoons curry powder
1 teaspoon salt
1 – 2 cups chicken broth
Ingredients for the Curry
1 ½ Tablespoons curry powder
2 cups cubed leg of lamb meat (fat trimmed off)
2 – 3 cups of combined seasonal veggies (carrots, parsnips, celery, kale, broccoli raab, frozen peas, onions, etc.)
½ cup sour cream, plain yogurt, or lebni (Greek sour cream)
¼ cup chopped chives or parsley
Directions for the Roux
Add oil and butter to hot skillet, over med-high heat add shallots and garlic and sauté till onions are translucent. Add curry powder and salt and stir to combine. Then add flour and stir continuously for a few minutes till flour browns slightly and the rawness is gone. Finally, using whisk, stir in broth a little at a time stirring continually till mixture is smooth and silky.
Directions for Curry Sauce
Whisk in the additional curry powder. Add in the diced meat and veggies and cook over med heat Partway through cooking, test sauce and add more curry, salt, and pepper to taste. When veggies are done, but still crisp (not limp!), remove pan from heat and stir in ½ – 1 cup of sour cream/yogurt/lebni.
Serve over rice, garnished with chives or other chopped herb.
Recipe submitted by Anna, adapted two times over from a 1959 Betty Crocker Cookbook, I think
