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Leftover Roast Beef Curry served with rice
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Leftover Roast Beef Curry

Turn your Sunday roast leftovers into another filling and tasty family meal with this leftover roast beef curry!
Course Dinner
Cuisine British, Indian
Keyword beef, curry, fakeaways, leftover roast beef recipes
Prep Time 15 hours
Cook Time 2 hours
Marinading Time 2 hours
Total Time 19 hours
Servings 4 People
Calories 607kcal
Author Donna

Ingredients

For the Marinade:

  • 150 g Full-Fat Greek Yoghurt
  • 500 g Leftover Beef Diced
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 teaspoon Turmeric

For the Curry:

  • 10 Sprays Calorie controlled cooking spray
  • 1 Onion Finely Diced
  • 1 Red Chilli Finely chopped
  • 3 garlic cloves Crushed
  • 1 inch Root Ginger Peeled and grated
  • 1 tablespoon Coriander
  • 1 tablespoon Cumin
  • 1 teaspoon Cardamom
  • 1 teaspoon Turmeric
  • 2 teaspoons Garam masala
  • Good pinch Freshly ground black pepper
  • 2 tablespoons Tomato puree
  • 500 ml Beef stock
  • 400 g Tinned chopped tomatoes
  • 2 tablespoons Lemon juice

Instructions

For the Marinade:

  • Put the diced beef into a large bowl or tub and add the yoghurt, cumin, coriander and turmeric.
  • Stir it all together well, cover and leave in the fridge for at least 2 hours but preferably overnight.

For the Curry:

  • Heat the cooking spray on a low heat on the hob in a large, lidded oven-proof and flame-proof pan or dish.
  • Add the marinated beef and fry gently for around 5 minutes uncovered.
  • Add the onions, ginger, garlic, cardamom seeds and chilli and stir well.
  • Leave to cook for 5 minutes until the onions are starting to soften.
  • Add the coriander, cumin, turmeric, garam masala and pepper and stir thoroughly.
  • Cook uncovered for a further 5 minutes, while preheating the oven to 150 degrees.
  • Next, add the tomato puree, chopped tomatoes, stock and lemon juice, stir and bring to the boil slowly.
  • Remove from the heat.
  • Place the lid on the dish and put in the oven.
  • Leave to cook for 2-3 hours.

Notes

  • I don't recommend using low-fat, or fat-free yoghurt, which can seperate.
  • Check every 30 minutes, and add a little more water if needed.
  • Calorie count and other nutritional info are just for the curry. Add extra for rice and other sides. 
  • I use a cast-iron Dutch oven which is suitable for use on the hob and in the oven. If you don't have something like this, start cooking on the hob in a large frying pan, before transferring to a lidded oven dish to bake.