Leftover lamb curry served on a plate

Leftover lamb curry

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(16 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins

Easy

Serves 4-6

Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast

Nutrition and extra info

Nutrition: Per serving

  • kcal393
  • fat24g
  • saturates8g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein36g
  • salt0.6g
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Ingredients

  • 2 onions, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large garlic clove, chopped
  • 1 thumb sized piece ginger, peeled and chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp oil
  • 4 tbsp medium curry paste
  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 red chilli, halved and seeds removed
  • 1 cinnamon stick
  • 200ml lamb stock
  • 500-700g leftover roast lamb, chopped into large chunks
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 1 small bunch of coriander, roughly chopped
  • cooked basmati rice, naan bread and natural yogurt, to serve

Method

  1. Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste. 

  2. Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.

  3. Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt. 

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Comments, questions and tips

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Secret010
17th Apr, 2020
5.05
Really enjoyed this curry. Made with left over lamb from Easter. Used squeezy ginger not fresh and don't leave out the corrinder, makes all the difference. Yum
Jw40120
17th Apr, 2020
5.05
I didn't have any coriander or ginger (made during lockdown) this was still a super delicious recipe and so easy too.
blackie
14th Apr, 2020
Followed the recipe & the only thing I would change is a little less water in the garlic & onion mixture I also added some spinach at the end Just the right amount of spice for us
Secret010
17th Apr, 2020
5.05
Can you freeze this?
Esther_Deputyfoodeditor's picture
Esther_Deputyfo...
17th Apr, 2020
Hello, Esther from the food team here! Yes you can. Leave to cool completely before freezing. Thanks for your question.
Secret010
17th Apr, 2020
5.05
Thanks Esther. Stay safe x
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