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chrisinhouston · 12-16-2006, 06:32 PM

I made a good curry tonight, using mostly leftovers, we had a grilled butterflied leg of lamb with just Mediterranian seasonings so it went well with this.

1 onion roughly chopped
4 cloves of garlic finely chopped
1/2 red bell pepper chopped as above
1 jalapeno as above
nice knob of ginger as above
some left over carrots and peas and potatoes

sauteed all with a little olive oil and a pat of butter till soft

about 2 lbs of cubed left over lamb to fry for a little bit to brown

Served with rice and a nice Australian Shiraz! Thank goodness for the folks in OZ

Stirred in a few TBS of tomatoe paste and a cup of whole stewed tomatoes hand squeezed.

Added some chicken stock and a tash of garham Masalla and a good 1-2 bs curry powder, stove top cooked for awhile to thicken. Then into the oven at 350f for awhile while the rice cooked.

Should be good! IT SMELLS GREAT!!!

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12-16-2006, 06:32 PM	#11
chrisinhouston Professor Join Date: Sep 2001 Location: Houston TX Posts: 1,857	I made a good curry tonight, using mostly leftovers, we had a grilled butterflied leg of lamb with just Mediterranian seasonings so it went well with this. 1 onion roughly chopped 4 cloves of garlic finely chopped 1/2 red bell pepper chopped as above 1 jalapeno as above nice knob of ginger as above some left over carrots and peas and potatoes sauteed all with a little olive oil and a pat of butter till soft about 2 lbs of cubed left over lamb to fry for a little bit to brown Served with rice and a nice Australian Shiraz! Thank goodness for the folks in OZ Stirred in a few TBS of tomatoe paste and a cup of whole stewed tomatoes hand squeezed. Added some chicken stock and a tash of garham Masalla and a good 1-2 bs curry powder, stove top cooked for awhile to thicken. Then into the oven at 350f for awhile while the rice cooked. Should be good! IT SMELLS GREAT!!!

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