Ingredients
6
6 servings
- •2 cups diced leftover roast lamb
- •½ teaspoon salt
- •3 tablespoons butter, divided
- •1 medium onion, chopped
- •2 tablespoons mild curry powder
- •1 cup chicken broth
- •⅓ cup golden raisins
- •3 cups cooked white rice
Instructions
- Sprinkle lamb with salt. Heat 1 tablespoon butter in a nonstick pot or large, deep skillet over medium heat. Cook and stir lamb in the hot butter until heated through, about 5 minutes. Remove meat and keep warm.
- Melt remaining butter in the same pot over medium heat and cook and stir onion until golden, 7 to 10 minutes. Stir in curry. Cook for 1 minute. Return meat; add broth and raisins. Bring to a boil. Reduce to a simmer, cover, and cook for 10 to 12 minutes. Serve over rice.
Nutritional Facts
Per 6 servings
- Calories: 391
- Carbohydrate: 33g
- Fat: 19g
- Fiber: 2g
- Protein: 22g
- Sugar: 7g
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