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.
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.
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Photo: Scott Phillips