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

How to Make It

Step 1
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.

Step 2
2

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

Step 3
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.

Step 4
4

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

Step 5
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.

Step 6
6

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

Step 7
7

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

Ingredients

 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

Directions

Step 1
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.

Step 2
2

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

Step 3
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.

Step 4
4

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

Step 5
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.

Step 6
6

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

Step 7
7

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

Leftover-Lamb Curry