Makes a great second meal for leftover lamb
1 Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
2. Melt the butter in a skillet and cook the vegetables until softened but not browned.
3. Stir in the curry powder and thyme; cook, stirring, for 1 minutes.
4. Stir in the chicken stock and tomatoes; simmer for two minutes.
5. Season with salt and pepper; add more curry powder is desired.
6. For a smooth sauce, puree in the food processor and pour back in skillet.
7. Add the lamb to the skillet; cover and simmer until the lamb is hated through, about 10 minutes, adding a little more stock if the sauce is too thick..
8. Serve over rice.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 184 | ||
Calories from Fat: 83 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 29.7mg | 9 % | |
Sodium 476.2mg | 16 % | |
Potassium 233.5mg | 6 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 17.1g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 184
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