A delightful curry dish that utilizes leftover lamb and fresh vegetables for a hearty and flavorful meal.
Finely chop the onion, apple, celery, and garlic using a food processor or by hand.
Chopping the ingredients finely ensures they cook evenly and blend well into the sauce.
Heat the butter in a skillet over medium heat and sauté the chopped vegetables until softened.
Stir frequently to prevent the vegetables from browning too much.
Add the curry powder and thyme to the skillet, stirring for about a minute to release their aromas.
Cooking the spices briefly enhances their flavor and aroma.
Pour in the chicken stock and canned tomatoes, stirring to combine, and let it simmer for 5 minutes.
Simmering allows the flavors to meld together beautifully.
Season the sauce with salt and pepper to taste, and adjust the curry powder if needed.
Taste the sauce before adding more seasoning to avoid over-salting.
For a smoother sauce, blend it in the food processor and return it to the skillet.
Blending the sauce creates a creamy and cohesive texture.
Add the cooked lamb to the skillet, cover, and let it simmer for about 10 minutes until heated through.
If the sauce becomes too thick, add a splash of stock to adjust the consistency.
Serve the curry over steamed rice or with warm naan bread, and enjoy your meal.
Garnish with fresh cilantro or a dollop of yogurt for added flavor and presentation.
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