A rich and tasty Leftover Lamb Curry that’s a perfect filling family meal, and a great way to make the most of all of that yummy leftover lamb.Jump to Recipe
I love Lamb. It’s got to be my
Cooking with Leftover Lamb
Don’t get me wrong, we always make the most of leftovers. Even if we’ve had a £4 chicken, we save what’s left for another meal, and we freeze any leftovers from our midweek meals. I hate throwing food away and there’s usually no need. But, Sunday lunch leftovers are when you really get the chance to create another fantastic, and normally easy, filling family meal. I love leftover curries, stroganoffs, wraps, chow meins, and anything else I can think of.
How Much Lamb do You Need in a Leftover Lamb Curry?
If you were making a Lamb Curry with I’d say by a pack of diced lamb that’s at least 500g. But, when you cook with leftovers, you don’t always have that much control. I certainly wouldn’t ever limit how much we ate on a Sunday. If you’ve got around 500g left, then that’s fantastic. But, work with what you’ve got and add some potatoes, or lentils to bulk it out if you want to.
Curry is a brilliant way to use leftovers. Letting the meat simmer away in a curry sauce ensures it’s still soft and tender without any dryness that you can sometimes find in leftover meat. It also takes on the stronger flavours really well.
A Mild Lamb Curry
The sauce here is quite spicy, but not too bad. My kids liked it. If you want it milder, use less chilli powder and if you prefer a creamy curry add a splash of double cream.
This Leftover Lamb Curry is quick and easy and super super tasty. I left mine to simmer away for a good 90 minutes. But, as the lamb is cooked already you can eat it as soon as it’s at the right consistency. I do recommend the long cooking time though, it brings the spices together and gives the sauce a good chance to reduce. It also allows the lamb to take on some of the flavours, so that it tastes like it was cooked in the sauce, not just leftover lamb dumped into another meal.
We served our Leftover Lamb Curry with brown rice, but it would also be fantastic with my homemade garlic naan bread.
How Long Does a Leftover Curry Last?
Kept in a sealed tub in the fridge this leftover lamb curry, and practically every other homemade curry recipe will last for 2-3 days. Just make sure you reheat it slowly until the meat is piping hot. And I’d recommend cooking fresh rice.
Can You Freeze a Curry That’s Made with Leftover Meat?
You can indeed. You can even freeze it if the meat was frozen in the first place, as long as it has been cooked in between thawing and freezing again. So you could buy a frozen leg of lamb, cook it on Sunday, make this curry with the leftovers and then freeze this curry. Just make sure you leave your curry to cool fully, and that it’s in an airtight container before freezing. Then thaw it slowly in the fridge, and cook until piping hot.
Leftover Lamb Curry
- 500 g Leftover Roast Lamb – chopped into Chunks
- 2 cm Root ginger
- 2 Onions – Chopped into 4
- 4 Cloves Garlic
- 1 Cinnamon stick
- 1 tbsp Ground Coriander
- 1 tsp Ground Cumin
- 1 tsp Ground Turmeric
- 1/2 tsp Fennel seeds
- 400 g Chopped Tomatoes
- 2 tsp Chilli Powder
- Use a food processor to blend the onions, garlic, ginger and 200ml water into a smooth puree
- Pour this puree into a lidded pan or dish on the hob
- Bring to a simmer, cover and cook for 5 minutes
- Remove the lid, stir and continue to simmer for 5 more minutes until green and reduced
- Add the lamb and spices and stir
- Pour in the tomatoes, fill the tin with water and add
- Stir and bring to a simmer
- Reduce to a simmer and leave for 90 minutes stirring occasionally and adding extra water if needed