Curried Lamb Leftovers with Lentils, Apple and Tomato

from the New Doubleday Cookbook

adapted by Mary Lonergan

serves 6 

2 tablespoons olive oil

2 onions, minced

2 tart apples, peeled, cored and coarsely chopped

3 cloves garlic, peeled and crushed

2 tablespoons curry powder

1 teaspoon ground cumin

1/2 cup golden raisins

1 cup cooked lentils

1 28-ounce can diced tomatoes, including liquid

3 cups leftover lamb, cut in 1/2-inch cubes

salt and pepper to taste

Heat oil in a saucepan over moderate heat, add onion and saute for about 8 minutes, until golden. Add apple, garlic, curry powder and cumin, and cook, stirring for 1 minute. Add all remaining ingredients, reduce heat to low, cover and simmer for about 30 minutes, stirring frequently. Serve over rice, and accompany with chutney and chopped scallions.

Trader Joe's often has cooked lentils in the produce section.