Being that we had almost half a leg of lamb left over from Easter, and being sick of eating lamb sandwiches, I decided to turn it into something completely different. This lamb curry was absolutely delicious and such a nice way to use left overs. I’m sure it would be good with a left over roast, too!
2 c. cooked lamb, cut into tiny chunks
2 T. butter
2 cloves garlic
1 T. minced ginger
2 T. curry powder
1/4 t. dried thyme
1 c. chicken broth
2 Roma tomatoes, chopped
1/4 c. tomato sauce
1/2 bag chopped spinach
In a food processor, puree the onion, garlic and ginger.
Heat the butter in a frying pan. Add the pureed onion mixture and cook, not letting it brown.
Add the curry powder and thyme a cook for about 1 minutes.
Stir in the chicken broth and tomatoes and simmer for a couple of minutes.
Season this with salt and pepper to taste.
Add in the lamb and the spinach. Cover and cook until the spinach has wilted and the lamb is warmed up. Add some more water or broth if the sauce gets too dry.
Serve over rice.