I love lamb. But I don’t like left over lamb. The flavor is too intense when it’s re-heated, at least that’s how I feel about it. However, frequently when we roast a leg of lamb we’re facing leftovers. What a shame to have to throw out such expensive meat.
What to do, what to do…. If I were going to tame down the flavor of the lamb I’d need some pungent spices. So why not try a curry with the leftovers? And that’s what I did. I cubed the meat and tossed it into a deep large skillet with simple ingredients and ta da, a delicious low carb meal was born.
I’ll experiment with more exotic spices and herbs to see what else will work with leftover lamb.
Makes 4 servings
19 Carb Grams
6 Fiber Grams
13 Net Carbs
44 Fat Grams
30 Grams Protein
2 tbsp coconut oil
1-1/2 pounds cubed, cooked lamb from roast
1 cup coarsely chopped onion
2 celery stalks, coarsely chopped
4 cloves of garlic, minced
6 tbsp curry powder
1 tsp dried thyme
1 can of plum tomatoes with the juices
½ cup water
In a food processor, finely chop the onion, celery and garlic.
Melt the coconut oil in a deep large pan. Spoon the chopped vegetables into the pan and cook until very fragrant without browning.
Add the thyme and the curry powder (use more or less depending on your tastes) and stir around for another minute or so.
Add the tomatoes and their juices along with the water and simmer for about 15 minutes.
Add the cubed lamb and simmer until the lamb is heated through, about another 15 minutes.
If the sauce is too thin, just cook it down a little longer, maybe another 15 minutes.
Season with salt and pepper.