On 3/28/2013 2:49 PM, Dave Smith wrote:
> 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.
>

Lamb curry sounds great. I don't have any lamb but I do have some
chicken thighs that I want to use up in a hurry. I even have some dried
apricots that I want to somehow use too. Thanks for the idea.

My wife had gall bladder surgery. They pulled from her a perfectly
shaped stone that looked like a small egg covered with crystals. We kept
it, but after a while it got all brown and funky.