Tuesday, March 3, 2020

Who says leftovers aren't good?


Happy Tuesday. On Sunday, I took out my handy-dandy paring knife and stabbed a 2 lb leg of lamb, filling the holes with garlic. OMG -- it was de-lish. But man, you wouldn't think it would grow overnight in the fridge.

So yesterday, I cut up what was left, divided it (froze half) and made lamb curry from a recipe I got off the Internet. OMG--it was just as good as (but different) than the dinner the night before.  Here's the recipe:

LAMB CURRY
READY IN: 30mins

INGREDIENTS
2 tablespoons butter
2 -3 cups cubed cooked lamb
1 onion
1 apple, peeled and cored
1 stalk celery
1 medium carrot
2 cloves garlic
2 tablespoons curry powder
1⁄4 teaspoon dried thyme
1 cup chicken stock
1 can chopped tomato
salt and pepper to taste

•  Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
•  Melt the butter in a skillet and cook the vegetables until softened but not browned.
•  Stir in the curry powder and thyme; cook, stirring, for 1 minute.
•  Stir in the chicken stock and tomatoes; simmer for two minutes.
•  Season with salt and pepper; add more curry powder if desired.
•  For a smooth sauce, puree in the food processor and pour back into the skillet.
•  Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.

SERVES: 4

I'm going to use this recipe for roast chicken leftovers, and I'll bet it's just as good. I'm wondering if I could do this in the crock pot. (We shall see!)

We're having "buffet" tonight (which means leftovers) and it'll be a hard choice between the leftover beans and kielbasa, the curry, and quesadilla. I think we're going to have to have buffet for a couple of nights this week. I admit it, I make "big" recipes so that I don't have to cook all that often. I LOVE leftovers. Mr. L wouldn't even eat them when we got married. (You can change husbands, but not very much.)

What's your favorite leftover?