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Lamb curry in cast-iron dish with serving spoon. Curry sauce brown/red, chunks of tomato and lamb visible. Plate with naan bread, poppadoms, bowl of rice and empty bowl leaving shot in the corners.
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Leftover Lamb Curry

This leftover lamb curry is incredibly tasty and much easier than you might think. It's the perfect way to use up leftover lamb.
Course Dinner
Cuisine Indian
Keyword fakeaways, lamb curry, leftover lamb
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 4 People
Calories 379kcal
Author Donna

Equipment

  • Large Dutch Oven (or frying pan)

Ingredients

  • 500 g Leftover Roast Lamb Chopped into chunks
  • 2 Teaspoons Ginger Puree or 2 cm grated root ginger
  • 2 Red Onions Peeled and chopped into 4
  • 4 Cloves Garlic Peeled
  • 1 Cinnamon Stick.
  • 1 Tablespoon Ground Coriander.
  • 1 Teaspoon Ground Cumin.
  • 1 Teaspoon Ground Turmeric.
  • 1/2 Teaspoon Fennel Seeds Either crushed or whole. If using whole, gently pressing the with back of a knife to crack before adding will help to release more flavour
  • 2 Teaspoons Chilli Powder.
  • 400 g Chopped Tomatoes.
  • Pinch Salt and pepper

Instructions

  • Use a food processor to blend the onions, garlic, ginger and 200ml water into a smooth puree - don't worry if there are some slightly bigger lumps.
  • Pour this puree into a flameproof lidded pan or dish on the hob over medium heat.
  • Bring to a simmer, cover and cook for 5 minutes.
  • Remove the lid, stir and continue to simmer for 5 more minutes until it's darkened and reduced.
  • Add the lamb, a pinch of salt and pepper and the spices and stir.
  • Pour in the tomatoes, fill the tin with water and add to the pot.
  • Stir and bring to a boil.
  • Reduce to a gentle simmer and leave for 90 minutes stirring occasionally and adding extra water if needed.

Video

Notes

  • Use as much lamb as you have leftover. Ideally around 500gs. Add potatoes, chickpeas or spinach if much less.
  • I use a Ginger Puree like this, but root ginger is great too.
  • Serve with rice or naan bread.
  • Read the post above for more tips, advice and variations.