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Faced with leftovers from Sunday's roast leg of lambr This well-spiced dish, served over white or brown rice, is sure to be a hit.
Yield: 4 servings
- 1/4 cup (1/2 stick) butter
- 1/3 cup chopped sweet or hot peppers
- 2 medium-size onions, chopped
- 1 cup chopped fresh mushrooms
- 2 garlic cloves, minced
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- black pepper to taste
- 1-1/2 cups diced cooked lamb
In a large skillet over medium heat, melt the butter. Add the peppers and onions and saute until limp, about 4 minutes. Add the remaining ingredients and saute over high heat until the lamb is heated through and the mushrooms are golden, 4 to 5 minutes.
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