Curry for Leftover Lamb or Beef

The 1964 edition of Joy of Cooking was my very first cookbook, an engagement present from a college friend named Helen Joseph. She was from Cincinnati - small and fierce with a helmet of shiny dark hair. I'm sorry that over the years we lost touch, and I have tried to find her without success. She might be surprised to learn that giving me Joy (no pun intended) was the first step in my lifelong passion for cooking and collecting cookbooks. Thanks, Helen.

The latest revision of what is considered by many to be the quintessential American cookbook, Joy of Cooking, was done in 2019, but the 1964 edition is still my favorite.  (As an aside, I think the quintessential American Cookbook is the Twelfth Edition of Fannie Farmer, the last edition that has metric measurements.)

Curry for Leftover Lamb or Beef

Adapted from the 1964 Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker

This combination of meat and fruit and vegetables is a delicious way to use up leftover lamb or beef.

Serves 4

1 large onion, roughly chopped
2 - 3 tablespoons butter or vegetable oil (I use grapeseed oil)

2 cups cooked lamb or beef, cut into medium pieces

2 teaspoons flour, white rice is best
1½ cups hot chicken broth (you can use beef broth, but I always use chicken)
1 tablespoon curry powder (I use Sun Brand)
2 tart apples (Granny Smith are good), peeled and cut into wedges
1 tablespoon raisins (whatever color raisins you keep in the pantry)
1 tablespoon lemon juice
½ cup diced celery
Salt and pepper

Heat 2 tablespoons of butter or oil in a sauté pan or saucier. Add chopped onions, and cook until the onions are tender and just beginning to brown.

Add the curry powder, and cook for about 1 minute to release the flavor of the curry, being careful not to burn it. Add the apples and celery. You want them to stay crisp, so cook for about 2 minutes, no more than that. Using a slotted spoon, remove the ingredients from the pan to a bowl, leaving behind any juices that have accumulated.

Add the additional tablespoon of butter or oil, if necessary, to the pan, and brown the meat. Add the flour to the pan, sprinkling it over the meat. Stir to coat the meat thoroughly with the flour, and pour the hot broth in slowly, stirring the whole time.

When the sauce is smooth and boiling, add the apples, onions, and celery from the bowl along with the tablespoon of raisins to the pan. Stir in the lemon juice, and season carefully with salt. The amount of salt in the broth you use will make a difference. Pass the peppermill at the table.

This goes well with Basmati Rice Pilaf, buttered green peas, and Cucumber Salad.