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Lamb Curry
Description
A fun, healthy recipe for a twist on leftover lamb roast or shanks.
Ingredients
- FOR THE CURRY:
- 1 teaspoon Olive Oil
- 1 whole Onion, Chopped
- 1 Tablespoon Curry Powder
- 1 can (14 Oz. Can) Diced Tomatoes, Low Sodium
- 1 whole Cooked Lamb Shank, Cut Into 1" Pieces
- 1 cube Chicken Bouillon
- FOR THE RICE:
- 2 cups Jasmine Cooked Rice
- ½ teaspoons Coriander Seed
- ½ teaspoons Curry Powder
Preparation
In a skillet, heat oil over medium-high heat. Add chopped onion and sauté for about three minutes. Add 1 tablespoon of curry and cook for another minute. Next add the tomatoes, lamb and chicken bouillon to the skillet. Simmer, uncovered and stirring occasionally, for 15 minutes. Season jasmine rice with corriander and curry powder. Serve lamb over rice.
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