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a hand scooping lamb curry in a bowl with naan bread.

Leftover Lamb Curry

Ajoke
This leftover lamb curry is a delicious and easy way to use up any leftover lamb you have on hand. It is simple, flavorful, and comforting, this recipe will add some extra flavor and excitement to your weeknight meals. This recipe is simple to follow and can be customized to your liking. Serve with my easy and quick jeera rice (cumin rice) or garlic butter rice and a side of naan bread. So good!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course lamb, Main Course
Cuisine British, Indian
Servings 4
Calories 440 kcal

Ingredients
  

  • 500 g leftover lamb cubed into bite sizes
  • 3 Tablespoons vegetable oil
  • 1 cup brown onion finely chopped
  • 1 cinnamon pod
  • 1 Tablespoon curry powder I used hot curry powder
  • 1 Tablespoon ginger paste
  • 1 Tablespoon garlic paste
  • 3 birds eye chili
  • 2 Tablespoons tomato paste
  • 1 teaspoon cardamon powder
  • ½ teaspoon garam masala
  • 1 teaspoon fennel seeds
  • 500 g Passata
  • 2 teaspoon chicken seasoning powder
  • Salt and pepper to taste
  • fresh cilantro leaves chopped

Instructions
 

  • Place a skillet on medium high heat, add vegetable oil and heat until hot. Add sliced onions and fennel seeds to the hot oil and saute until the onions are soft and translucent.
    3 Tablespoons vegetable oil, 1 teaspoon fennel seeds, 1 cup brown onion
  • Add garlic and ginger paste, and tomato paste and cook for 1-2 minutes stirring occasionally so that it doesn't burn.
    1 Tablespoon ginger paste, 1 Tablespoon garlic paste, 2 Tablespoons tomato paste
  • Add curry powder, garam masala and cardamon powder and cook for another 30 seconds just until fragrant.
    1 Tablespoon curry powder, ½ teaspoon garam masala, 1 teaspoon cardamon powder
  • Pour in the passata and ½ cup of water into the sauteed aromatics, add chicken powder, birds eye chili, and cinnamon pod and stir to combine, deglazing the bottom of the pan at the same time. Reduce the heat and simmer for about 10-15 minutes stirring occasionally.
    3 birds eye chili, 500 g Passata, 2 teaspoon chicken seasoning powder, 1 cinnamon pod
  • Add cubed lamb and stir to combine, taste and adjust seasoning to taste with salt and black pepper (Add additional water or stock if need be). Simmer for additional 15-20 minutes or until the sauce has thickened.
    500 g leftover lamb, Salt and pepper to taste
  • Add chopped cilantro, stir to combine, Take it off the heat, and serve warm over steamed rice, naan bread, or roti.
    fresh cilantro leaves

Notes

How to store and reheat
This leftover lamb curry can be stored in the fridge for up to 3 days in an airtight container.
To reheat, place the cold curry into a pot and bring to a gentle simmer over low heat and serve. If the sauce is too thick, add some water for thinning it out. Alternatively, you can reheat it in the microwave.
You can also freeze this curry in an airtight container for up to 3 months. To reheat from frozen thaw overnight in the fridge and then warm as described above. Enjoy!

Nutrition

Calories: 440kcalCarbohydrates: 19gProtein: 24gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 91mgSodium: 177mgPotassium: 1018mgFiber: 4gSugar: 9gVitamin A: 776IUVitamin C: 20mgCalcium: 76mgIron: 5mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword easy lamb curry, lamb curry, leftover lamb curry
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