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.
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.
This is a great recipe for leftover lamb! It has complex flavors without being difficult to make. It is going on my regular rotation.
What a great left over idea. At a recent family reunion, with 2 spit roasted leg of lamb left over and 20 people to feed - this meal was PERFECT. Due to several vegetarians, we used vegetable broth, setting aside beans/potatoes portion before adding the left over lamb! We then completed the recipe in 2 parts with vegatarian and meat portions. This recipe is a keeper and will be shared in our Family cook book to be made from the best recipes collected from our 2 week reunion.
This turned out to taste more like a bland stew than a curry, I'm not even sure what could be added to fix is. I will not be making this again.
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