Cristina's Lamb Curry

Submitted by Cristina Carroccio Sears

At Christmas, Easter dinner, and Walter’s birthday we always have leg of lamb. I order a huge leg—my friends and butcher keep telling me I should just order an entire herd. We love leftovers, so I always order a leg large enough to serve 15 people, and seconds, and leftovers. The following day we have what I call lamb curry, served over rice. This recipe really depends on the leftover gravy you’ve made for the proper formal dinner.

Ingredients

Chopped celery
Chopped yellow onion
Chicken broth
Lamb, chopped
Gravy
Raisins
Curry
Green apples
Rice, if desired

Directions

1. Sauté chopped celery and sweet yellow onion

2. Add a light touch of chicken broth

3. Add chopped up lamb, bite sized, just to warm

4. Add leftover gravy

5. When hot, add raisins

6. Throw in curry, to taste

7. In the last 10 minutes, throw in chopped up green apples

8. Add more curry if desired

9. Serve over rice and spoon on lots of juice

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