I hope everyone got as much of a giggle out of our April Fool’s post as we did over breakfast this morning! Imagine, us selling out to Food Network.
While ‘leftover lamb’ is not typically a word you’ll hear around me, it does happen occasionally. And, since I love Indian food, I decided to turn the lamb my mom sent Ian and I home with after Easter dinner into a curry. I wanted my next curry to be authentic, but we spent Sunday afternoon doing some demolition work in my mom’s yard, so I’m wiped. Instead of going out to the store to pick up curry leaves and cardamom pods, I threw together a few cans and spices from the cupboard with some potatoes and onions. The result was delicious and filling, and a great shortcut supper. If you’ve got leftover lamb from your Easter or Passover dinner, or just because you made too much, you can do this too.
Holidays are stressful, even if they’re enjoyable. Give yourself permission, afterwards, to open a few cans and make a tasty meal with minimal effort.
- 1 can fire-roasted diced tomatoes
- 1 can tomato soup
- 1 can coconut milk
- curry powder to taste
- 2 potatoes, cooked and diced
- 1 lb leftover lamb (or chicken or whatever meat you would like.)
- 1 c golden raisins
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 tbsp butter
In a large saucepan, melt butter and soften onions and garlic. Add soup, tomatoes and coconut milk, then curry powder. Stir well before adding potatoes, lamb and raisins. Turn down to low and simmer until potatoes begin to break down and thicken sauce, and raisins are plump. Serve over rice.