Leftover Lamb Curry

This leftover lamb curry is delicious and much easier than you might think. It’s the perfect way to use up leftover Lamb.

I love Lamb. It’s got to be my favourite Sunday Lunch meat. 

I love it with lashings of mint sauce, surrounded by roast potatoes and veg and covered in thick, meaty gravy. So, comforting and tender. 

I also love Lamb in a subtle Greek marinade, slow-cooked so that it just falls off the bone but juicy and packed with flavour. 

Lamb is expensive. Far too expensive to eat all of the time. That’s why when we do have it, we like to make the most of it and curry recipes are perfect for using leftovers.  

There are no leftover Roast Lamb sandwiches for us. It’s Leftover Lamb Curry or Lamb Rogan Josh all the way! 

Why I Love This Leftover Lamb Curry

When we have leftovers, whether it’s beef, leftover chicken, pork, Lamb or even just vegetables, curry is one of my favourite things to make. Here’s why:

• This leftover lamb curry recipe, especially, is super simple. 
• Curry is a great way to slow-cook your meat in a sauce, making it deliciously tender. This is especially good if the meat is a little dry. 
• If you don’t have much meat, you can add other things to bulk it out. 
• The sauce is gorgeous. 
• Curry is always a big family favourite and the perfect warming comfort food. 
• Easy Curry Recipes are always the best way to use up leftovers. 

Ingredients For Leftover Lamb Curry

Leftover Roast Lamb – I cut leftover Lamb for curry into 1-2cm chunks.

Ginger – You can use grated root ginger, but I cheat and use store-bought ginger puree. I tend to go for one teaspoon for one cm of root. 

Red Onions – I used to use brown onions but love red, so I swapped them. You can use brown, though, if you prefer. Instead of going dark purple, they’ll go greenish as the puree cooks. 

Garlic – I often use puree because it’s easy to have in the fridge. 

Cinnamon Stick – If you don’t have cinnamon sticks, a pinch of ground cinnamon will do, but only a small pinch. 

Ground Coriander

Ground Cumin

Ground Turmeric

Fennel Seeds – Fennel seeds can be used whole. I typically just throw them in. However, you can crush them up with a pastel and mortar or a rolling pin if you prefer. If you crush them, they’ll have a stronger flavour, so you might want to reduce the amount. 

Chilli Powder – If you prefer or don’t have chilli powder, use medium curry powder for flavour. 

Chopped Tomatoes – Add a tablespoon of tomato puree if you want a stronger tomato flavour. 

I don’t tend to use any vegetable oil or olive oil because you cook the onion puree first, so there’s not much chance of anything sticking. 

You’ll Also Need

To make this recipe for curry with leftover Lamb, you’ll need a sharp knife and chopping board to prepare your ingredients.

You’ll also need a food processor to blend the onions. I use the attachment on my stick blender. You don’t need anything fancy. 

Then, you need a lidded flameproof pan to cook the curry. I use my cast iron Dutch Oven. Which I use for almost everything. A large frying pan with a lid will do. 

How to Make Leftover Lamb Curry – Step-by-Step Instructions

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.

Step One

Use a food processor to blend the onions, garlic, ginger and 200ml water into a smooth puree.

It should be fairly smooth but don’t worry if there are some small lumps. 

Step Two

Pour the puree into a lidded pan or dish on the hob and warm over medium heat.

I use my large cast iron Dutch Oven. 

Step Three

Bring to a simmer, cover, and cook for 5 minutes.

Step Four

Carefully remove the lid, stir well, taking care to scrape the bottom of the pan, and continue to simmer for five more minutes until it’s darkened and reduced. 

The puree will noticeably change colour during this time. 

Step Five

Add the Lamb, a pinch of salt and pepper and the spices and stir well. 

Step Six

Pour in the chopped tomatoes, fill the tin with water and add to the pot. 

If your tomatoes did not come in a tin, it’s about 400ml. 

Step Seven

Stir and bring to a boil.

Step Eight

Reduce to a gentle simmer and leave for 90 minutes, stirring occasionally and adding extra water if needed.

Top Tips

This is a super simple recipe, so I only really have a few tips. 

• Take your time. It is edible much faster, but simmering for 90 minutes is worth it for super tender melt-in-your-mouth Lamb and a rich, tasty sauce. 
• Add some extra water if it’s too dry. 
• Simmer for longer if it’s too watery. It shouldn’t be after 90 minutes, however. 

Serving Suggestions

I like to serve my curries with naan bread and rice. But any of your favourite Indian side dishes will do. 

I recommend garlic naan and basmati rice but absolutely use your favourites. 

For something different, serve on baked potatoes or with potato wedges. 

Variations

There are a few variations that you can make to the recipe. 

Leftover Lamb and Potato Curry

A Leftover Lamb and Potato Curry is lovely. Just peel and dice some potatoes into small chunks, rinse them thoroughly to remove any starch and let them cook, simmering in the curry sauce for at least 30 minutes. Stab a potato to check that they are soft before serving. 

Leftover Lamb and Chickpea Curry

Chickpeas or tinned beans are a great addition to any recipe that needs bulking out. They have a great flavour and texture, they add nutrition, and you can just drain a tin and throw them in for the last 30 minutes of cooking.

Adding Veggies

I like to add spinach to my lamb curries. I think it’s delicious and a great way to add some colour. 

You could also add things like peppers, mushrooms, and even carrots. 

Spicy Leftover Lamb Curry

This curry is a little spicy, but not too much. 

You can adjust the amount of chilli you use or even add a pinch of chilli flakes if you want to turn up the heat. 

Creamy Leftover Lamb Curry

On the other hand, if you prefer a creamy curry, you can stir in a splash of cream or swap the water for a tin of full-fat coconut milk. 

I use coconut milk in lots of my curries, and a leftover lamb curry with coconut milk would be lovely. 

Leftovers

I only recommend reheating leftover meat once, so I wouldn’t save any leftovers to eat again another time. 

Storage

I don’t recommend saving this leftover lamb curry. 

But when it comes to the original Lamb, storing it correctly is essential. 

Cool leftovers quickly by removing them from the cooking pan or tray and placing them in a clean tub. Once cool, seal and place in the fridge, making sure your fridge is below 8 degrees, but ideally between 0-5.

How Can You Tell if Lamb is Spoiled?

Of course, you should never make any Easy Leftover Lamb Curry Recipe if your roast lamb is spoiled or off. 

As with all meat, trust your instincts, even if it’s in date, and it’s been stored carefully. If your leftover Lamb is off-colour, smells funny, or feels slimy, throw it away even if it’s only been a day since you cooked it.

How Do You Reheat Leftover Roast Lamb?

You should always heat any leftover meat until it’s piping hot throughout. 

You can do this in the oven, sprinkled with a bit of water. Or you could fry it in a marinade. I find that the best way to ensure your Lamb is piping hot and safe, however, is to cook it in a sauce, like this Recipe for Leftover Lamb Curry. 

Simmering your Lamb in a sauce means that it’s really tender and also that it’s absolutely piping hot and cooked throughout. 

Can You Freeze Curry That’s Made with Leftover Meat?

I don’t recommend it. 

FAQ

Other Recipes 

If you like this leftover roast lamb curry, you might also want to try some of my other leftover lamb recipes, as well as other favourites:

• Lamb Wraps
• Lamb Stifado
• Stir fry with Lamb
• Leftover Lamb Tacos
• Lamb Tikka Masala
• Leftover Lamb Ragu
• Leftover Lamb Stew
• Chunky Lamb Shepherd’s Pie
• Leftover Turkey Curry

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