On 28/03/2013 7:15 PM, dsi1 wrote:
>> English curries evolved from a subset of Indian curriers, and Japanese
>> curries evolved from a subset of English curries (the Japanese
>> Westernised when they modernised, not Indianised).
>>
>
> It's a way to deal with leftovers. Interesting - it's a good idea. I'll
> try it one of these days. I have a big container of curry powder that
> needs using up. Thanks.


That's what I have been living on for the past four nights. We had a
boneless leg of lamb of Sunday night and had quite a bit leftover. My
wife had gall bladder surgery on Monday morning so she was on liquids
for a while. She didn't feel up to eating curry so I had curried lamb
on rice with snow peas while she had chicken broth, then chicken broth
with some rice and a bit of the lamb in in, and the next night broth
with a bit more lamb, more rice and some snow peas. Tonight we both had
curry.
I am not sick of it. I look forward to the next leftover lamb curry. I
saute some onion and garlic in a bit of oil, add some hot Jamaican curry
and, some chopped dried apricots. Then I add some chicken broth and thin
strips of the cooked lamb and let it simmer for an hour or two. I use a
bit of Veloutine to thicken the sauce.