What meal could I make with the remains of a leg of lamb?

Question

There is quite a lot of meat left on the bone and I'm getting a bit fed up with lamb sandwiches!

Answer 1

Brown Stew (Irish Stew to non Irish)
Chop up the meat into stew sized chunks. Chunky chop lots of carrots (depending on your meat) same with loads of spuds. One onion. Again depending on how much you make 1.5 pints of lamb stock (don't use oxo make sure its a stock cube) All into a big pot. 1/4 tea spoon of salt and boil away. After 1/2 hour add 1 beef oxo cube (sprinkled) Keep stirring and after about an hour the potatoes will have disintegrated somewhat and the stew will be thick. The potatoes should be brown hence brown stew.
Very nice with white pepper. Better still if you let it go cold and heat it up again. It really "stews" very tasty.

xxR

Answer 2

Lamb Jhal Fraizi

12oz cooked lamb (or beef)
3 tblespoons olive oil
1/4 teaspoon cumin seeds
1/4 teaspoon brown mustard seeds
8 fenugreek seeds
4 oz green peppers - cut lengthways into thin strips
1-2 hot green chillies - cut into long thin strips (remove seeds)
5 oz onions - cut into rings
1 teaspoon worcester sauce
1 teaspoon ground cumin
1 teasppoon ground coriander
1/4 teaspoon ground turmeric
1/2 teaspoon salt
freshlt ground black pepper

1. Cut cooked meat into long thin strips
2. Heat the oil in a pan over a medium heat. Whe very hot put in the cumin, mustard and fenugreek seeds.
3. as soon as the seeds begin to pop - a matter of seconds - put in the green peppers, chillies and onion. Fry, stirring until the onion has browned and the mass of vegetables has reduced.
4. Add the meat, worcester sauce, ground cumin, turmeric, salt and pepper. Cook, stirring over a medium heat for 3-4 minutes, until the meat has heated through.
5. Serve with rice.

Enjoy

This should also cover the curry without tomatoes question

Answer 3

Get some veg (as much as you like) slightly par boil in water with a vegetable stock cube. when as tendered to taste mix in pieces of lamb and cornflour to the thickness you like. (1 tsp goes a long way) Pour in to a oven proof pie dish, get some ready made, rolled out pie pastry and cover over the top. Bake on gas 5 for atleast 40 minutes or until pastry is cooked through. Lovely lamb veg pie. Can make it as big and small as you like.

Answer 4

What about buying some pita bread and put some of the pulled meat inside with a leaf of butter lettace and some yourgert sauce.? Ingredients

Sauce:
- 1 cup plain yogurt
- 1/2 cup mint leaves, chopped
- 1 clove small garlic, minced
- 1 tablespoon fresh lemon juice
salt and pepper

Answer 5

Make a lamb stew. Add the cooked lamb (bite -sized pieces) to an assortment of cooked vegetables such as peas, potatoes, peppers, onions, garlic, carrots, a little beef broth, and salt and pepper to taste. Then, you can freeze what you don't want to use right away, in portions.

Answer 6

Slice it and make toasted lamb sandwiches (add salt, pepper and onion or fried onion if you prefer)

Dice it, add onion and make a curry to your liking - (I'd fry the onion till brown, add the meat anfd fry for a little until hot then add ground spices and/or curry powder - finally add cream and chopped corriander (cilantro) and enjoy.

Mince it, add mushrooms and onion and make a mousaka.

whichever you do, invite me round and I'll bring the wine and help you eat it !!! mmmmmm.

Answer 7

TASTY LEFTOVER LAMB

1 med. green pepper, seeded and diced
1 sm. onion, diced
1/4 c. butter
1/4 c. flour
1 tsp. salt
1/4 tsp. white pepper
1/2 tsp. dill weed
1 1/3 c. milk
2/3 c. dry sherry
2 c. diced, cooked lamb
2 med. potatoes, cooked and cubed
8 fresh mushrooms, sliced
1 pimento, diced
1/2 c. grated American cheese

Preheat oven to 375 degrees. In an ovenproof baking dish, saute green pepper and onion until transparent, about 5 minutes. Stir in flour. Add milk and sherry, and cook, stirring constantly, until thickened. Season with salt, pepper, and dill. Add other ingredients, except cheese.
Mix well and sprinkle with grated cheese. Bake for about 15 minutes until heated through and cheese is bubbly golden.

LAMB STEW WITH IRISH DUMPLINGS

2 tbsp. shortening
2 lb. lamb shoulder, cut into 2" cubes
4 c. water
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
3 med. carrots, cut into 1" slices
1 md. onion, thinly sliced
1 med. potato, pared & cut into 1" cubes
1 c. peas
2 tbsp. Bisquick
1/4 c. water
2 c. Bisquick
1/4 c. snipped parsley
2/3 c. milk

1. Melt shortening in large skillet; brown meat well. Spoon off drippings.
2. Add 4 cups water, salt, pepper and bay leaf. Heat to boiling; reduce heat. Cover and cook about 2 hours, stirring occasionally.

3. Stir in carrots, onion and potato; cook 20 minutes longer. Stir in peas.

4. Blend 2 tablespoons Bisquick and 1/4 cup water; stir into stew. Cook over medium heat until mixture thickens and boils.

5. Stir 2 cups Bisquick, parsley and milk into a soft dough. Drop dough by spoonfuls onto boiling stew.

6. Cook, uncovered over low heat 10 minutes; cover and cook 10 minutes longer. 6 servings.

Answer 8

A lamb risotto ! Dead easy and delicious,otherwise stirfry with onions ,egg noodles,(or plain rice),beansprouts and soy sauce.! Cheap and lovely,just like a girl I used to know!

Answer 9

Mix the meat into a curry.

Answer 10

lamb curry or a madras or a casserole or even a delicious stir-fry. Enjoy whatever you make.