Sunday, October 17, 2010


When I cook a lamb roast, there are usually leftovers.  Instead of just heating the leftover meat for supper the following day, I like to make different dishes using the leftover meat.  Another challenge is that sometimes you don't have a lot of leftover meat that can feed two or three people sufficiently without adding something to it to make it appear like there is more meat.   The following recipe can be used for any leftover meat you might have from cooking a roast.  I used lamb in this recipe.  There is curry powder added to the ingredients but the dish does not have a strong curry taste so you might want to consider adding more curry.
Onions, celery and pepper cooking in the frying pan.
Chopped apple and raisins to be added to the pan. 
All the ingredients have been added except for the lamb.
The lamb has been added.
Curried lamb served over brown basmati rice.

2 tbsp oil
1 medium onion, chopped
1 clove of garlic, minced
1 stalk celery, chopped
1/2 red/yellow pepper, chopped
1 tsp curry
1/2 tsp ground cumin
3 tbsp raisins
1 apple, chopped
cooked lamb, chicken, beef or pork, cubed
salt and pepper to taste

In a non-stick frying pan, heat the oil on medium heat and saute the onion, garlic and celery for 3 to 4 minutes.  Add the pepper and continue to cook for another few minutes.  Add the curry and cumin to the pan and mix well.   Add the raisins and apple and cook for about five minutes on low heat.  Add the cubed meat, cover the pan and continue to cook for several minutes.  If the food is sticking to the pan while cooking, add a bit of water.   Season with salt and pepper.  Depending on the amount of meat you add, serves 2 to 3 people.

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