Indian Lamb Curry with Green Beans and Cashews
An Indian-style curry of onion, garam masala, and potatoes is a delicious and quick way to use leftover roast lamb. For spicier results, leave the ribs in the chile when you remove the seeds.
To learn more, read the article:
Cook Once, Eat Twice: Slow-Roasted Leg of Lamb
2 Tbs. unsalted butter or ghee
2 medium red onions, sliced 1/4 inch thick (about 4 cups)
One 1-1/2-inch piece fresh ginger, peeled and finely chopped (about 1-1/2 Tbs.)
6 green cardamom pods, smashed
2 cloves garlic, minced
2-1/2 tsp. garam masala
1 serrano chile, seeded and diced
1 fresh bay leaf
2 cups lower-salt chicken broth
1 lb. russet potatoes (about 2 large), peeled and cut into 1/2-inch dice
12 oz. green beans, trimmed and cut into 2-inch lengths (about 4 cups)
1 lb. leftover roast leg of lamb, cut into 1/2-inch pieces
1/2 cup toasted unsalted cashews
3 Tbs. chopped fresh cilantro
1/2 tsp. fresh lemon juice; more to taste
In a 12-inch skillet, melt the butter over medium heat. Add the onions and cook, stirring frequently, until softened but not browned, about 10 minutes.
Stir in the ginger, cardamom, garlic, 2 tsp. of the garam masala, the chile, bay leaf, and 1-1/2 tsp. salt and cook until fragrant, about 1 minute. Pour in the broth and bring to a boil. Add the potatoes and lower the heat to medium low so the broth simmers gently. Cook uncovered, stirring occasionally, until the potatoes are tender, 20 to 25 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Drain, run under cold water to stop the cooking, and set aside.
Remove the cardamom pods and bay leaf from the skillet and stir in the green beans and lamb. Continue to cook until the lamb is heated through, about 5 minutes. Season to taste with salt. Stir in the cashews and cilantro, sprinkle with the remaining 1/2 tsp. garam masala, and stir in the lemon juice. Serve immediately.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 104
, pp. 61
March 4, 2010