Lamb Curry

Gather

Lamb | cooked, diced (leftovers from a lamb roast)

Carrots | 1, finely sliced

Onion | 1, finely slice

Garlic | 1 clove, crushed

Celery | 1 stick, finely sliced

Kale | 4 stalks, finely sliced

Coconut Oil | 1 tablespoon

Salt & Pepper | to taste

Soy Sauce | 1 tablespoon

Sesame Seed | 1 tablespoon

Lemon Juice | 1/4 cup

Curry Powder | 1 tablespoon

Coconut Milk | 1 can

Make It

Salvage the lamb from a leftover roast, dicing it into bite sized pieces.

Heat the oil in heavy bottomed pan and fry the onion and garlic first. Then stir in the carrot and celery until soft. Toss in the curry powder and kale and a little water to keep it moist. Turn the heat down low and put the lid on to let it simmer for about 20 minutes.

Taste for seasoning and add the coconut milk. Let it simmer again for about 10 minutes and then pour in the lemon juice.

Serve with rice, slice cucumbers, chutney and a sprinkle of sesame seeds.

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