Description
This Leftover Lamb Curry is a quick and flavorful way to transform your leftover lamb into a delicious, hearty meal. Simmered in a rich tomato-based sauce with aromatic spices, this curry is perfect for serving over steamed rice, naan, or roti, and is ready in under an hour. Ideal for busy weeknights or when you want to reinvent your leftovers with minimal effort.
Ingredients
Units
Scale
Main 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 (preferably hot curry powder)
- 1 Tablespoon ginger paste
- 1 Tablespoon garlic paste
- 3 birds eye chili
- 2 Tablespoons tomato paste
- 1 teaspoon cardamon powder
- 1/2 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
- Saute Aromatics: Place a skillet on medium high heat, add the vegetable oil and heat until hot. Add sliced onions and fennel seeds to the hot oil and sauté until the onions are soft and translucent.
- Add Pastes: Stir in the garlic paste, ginger paste, and tomato paste. Cook for 1-2 minutes, stirring occasionally to prevent burning and allow the flavors to meld.
- Spice it Up: Add curry powder, garam masala, and cardamon powder. Cook for another 30 seconds just until the spices become fragrant, releasing their aroma into the mix.
- Add Tomatoes & Simmer: Pour in the passata and about 1/2 cup of water into the sautéed aromatics. Add the chicken seasoning powder, birds eye chili, and cinnamon pod. Stir to combine, scraping up any brown bits from the bottom of the pan. Reduce the heat and let simmer for 10-15 minutes, stirring occasionally, until the sauce starts to thicken and the flavors develop.
- Add Lamb & Cook: Add the cubed leftover lamb, stirring to combine. Taste and adjust the seasoning with salt and black pepper. Simmer for an additional 15-20 minutes, or until the lamb is heated through and the sauce has thickened to your liking. Add water or stock if the sauce is too thick.
- Finish & Serve: Stir in chopped fresh cilantro leaves, take the curry off the heat, and serve warm with steamed rice, naan, or roti.
Notes
- This curry can be stored in the fridge for up to 3 days in an airtight container.
- To reheat, gently simmer the curry in a pot over low heat. Add water if the sauce is too thick.
- It can also be reheated in the microwave.
- You can freeze the curry for up to 3 months. To reheat from frozen, thaw overnight in the fridge and then warm as described.
- Adjust the level of heat by increasing or reducing the amount of birds eye chili.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approx 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 90mg
