Left Over Lamb
Curried

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.

Be sure to cut the lamb into one-inch cubes.

Lamb Curry

Makes 4 servings

PER SERVING:

491 Calories

16.6g Carbs

7.2g Fiber

9.4 Net Carbs

24g Fat

51.5g Protein

(43.5% Fat, 12.3% Carbs, 44.2% Protein)

INGREDIENTS

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

DIRECTIONS

In a food processor, finely chop the onion, celery and garlic.

Over medium heat, melt the coconut oil in a deep large pan.  Spoon the chopped vegetables into the pan and cook until very fragrant without browning.  About 10 minutes.

Add the thyme and the curry powder (use more or less depending on your tastes) and stir around for another minute or so, coating the vegetables evenly.  Mmmmm, smells SO good!

Add the tomatoes and their juices along with the water and simmer, uncovered, on medium-low heat for about 15 minutes.

Add the cubed lamb and simmer, uncovered, on low heat until the lamb is heated through, about another 15 minutes.

If the sauce is too thin, just cook it down a little longer, increasing the heat to medium for maybe another 15 minutes.

Season with salt and pepper to taste.  If you feel the need for more curry, add it in.

If you'd like, you can always serve some unsweetened shredded coconut on the side, or a simple salad to round things out.

I vote for the coconut!  I need to find a low carb version of poppadoms or naan bread!  Those I do miss terribly when I eat a curry.

Lets go from the Left Over Lamb page back to the Home page.



Recent Articles

  1. Hearty venison soup that's low carb and nutritious!

    Sep 10, 18 10:45 AM

    Ground venison is the base for this venison soup recipe. Packed with nutritious vegetables and loaded with fiber too! Makes a huge quantity perfect for freezing.

    Read More

  2. Hearty venison stew recipe. Low carb, paleo, keto and delicious.

    Sep 10, 18 10:08 AM

    Prepare this venison stew recipe without any fuss or exotic ingredients. This is just plain easy to make, it's low carb and paleo friendly. And it tastes great!

    Read More

  3. Western omelette that's low carb and easy to make.

    Sep 10, 18 09:25 AM

    Satisfying western omelette is the perfect choice for a low carb breakfast meal. It will keep you full for many hours.

    Read More

  4. Muffin in a minute for two. Quick and easy all low carb quick bread.

    Jul 29, 18 08:04 AM

    A versatile muffin in a minute recipe for two. Try it toasted or make a grilled cheese sandwich. Use it like you would any kind of bread! High in fiber and deliciously nutty flavored.

    Read More

  5. Big feta sundried tomato burger grilled to perfection. Hint of Greece.

    Jul 28, 18 07:59 AM

    Chomp on this delicious feta sundried tomato burger served with a dollop of tzatziki sauce. Divine!

    Read More

  6. Great low carb chicken casserole recipe ideas for simple everyday meals.

    Jul 19, 18 07:07 AM

    Enjoy an easy low carb chicken casserole recipe that the whole family will dive into. Find a great selection of chicken casseroles that keep well and can be frozen.

    Read More