Easy Leftover Lamb Curry

Name: Leftover Lamb Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tsp vegetable oil; ½ onion; 1 clove garlic; 2 tsp curry powder; 1 tsp turmeric powder; 2 tsp plain flour; 150 g leftover roast lamb (diced into 1 cm cubes); 240 ml lamb or chicken stock; 1 tbsp tomato puree; salt and pepper

Published on May 13, 2019 by Helen Best-Shaw 41 Comments
Last Updated on August 15, 2022

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This leftover lamb curry recipe is simple, delicious, and a great way to enjoy leftovers from a Sunday roast. An unfussy British retro-style curry that has no fancy ingredients – the perfect week-night supper, and on the table in less than 30 minutes.

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Leftover Roast Lamb Curry

For many of us who grew up in the UK, there was a time when curry was just curry. True, this meant that we didn’t enjoy the delicious flavours of authentic Indian cooking, or even the variety of Anglo-Indian cuisine, but it did mean that life was simple.

This leftover lamb curry is that sort of recipe; a simple British curry that does what it says on the tin. It’s a dish for those times when you need food that’s simple, easy, quick, comforting and on the table as soon as possible.

Making curry with leftovers saves time and money, and also makes your weekend roast go further. With this recipe, you only need 150 g of leftover roast lamb to feed two. Using leftovers like this means that I can justify a delicious weekend roast for just two people.

To feed more, simply scale up the recipe. Alternatively, if you don’t have enough meat, you could add tinned chickpeas, beans or roast butternut squash.

How To Make Leftover Lamb Curry

Step one – First, grab all your ingredients!

Step two – Heat a flame-proof casserole dish on the stove top on a medium to low heat. Chop the onion, and fry it. Peel and crush the garlic and add to the onion. Cook for about two minutes. Add the curry powder, turmeric, flour and lamb, and then stir well to make sure that the meat is coated.

Step three – Cook for at least two minutes more, until the spices are really fragrant, to make sure that the sauce won’t taste of flour. (This is rather like making a white sauce or roux.)

Step four – Add a little of the stock, and stir in to make a smooth paste. Then slowly add the rest of the stock. This two-stage process is important, because it helps to avoid lumps in the sauce.

Step five – Stir in the tomato puree.

Step six – Cover, turn the heat right down and simmer for 15 minutes. Serve with pilau rice or easy Instant Pot pilau rice and a scoop of chickpea curry.

Hints and Variations

To avoid getting lumps in your sauce, add a small amount of the stock first to make a paste. Then add the rest of the liquid.
Add some chopped fresh tomatoes with the stock. Tinned ones work too.
How about adding some cream or coconut cream, to create a rich and creamy sauce?
You could add some roasted butternut squash.
Make your lamb go further by adding some tinned chick peas or other beans.
Slice some green and red peppers. Fry them and add just before the end of cooking.

More ideas with leftover lamb

More curries with leftovers

Leftover turkey curry
Leftover chicken curry

More easy curry recipes

If you love homemade Indian food try some more of my easy curry recipes, masala chips, easy tandoori chicken tikka skewers, or coronation chicken.

This spicy curry would be ideal with a cooling lemon posset served for dessert after.

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Delicious lamb curry made using leftovers, viewed from above.

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4.93 from 27 votes

Leftover Lamb Curry

Fry onions, spices, and tomato puree to make a rich, comforting curry sauce for leftover lamb. Simmer for 15 minutes for a simple week-night curry. Keto friendly.

Servings:

Author: Helen Best-Shaw

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Ingredients

1 tsp vegetable oil
½ onion
1 clove garlic
2 tsp curry powder
1 tsp turmeric powder
2 tsp plain flour
150 g leftover roast lamb (diced into 1 cm cubes)
240 ml lamb or chicken stock
1 tbsp tomato puree
salt and pepper

Instructions

Chop the onion, and fry for a couple of minutes, until just starting to turn translucent. Peel and crush the garlic, and add it to the onion. Cook for about another two minutes. Add the curry powder, turmeric, flour and lamb, and then stir well to make sure that the meat is coated.
Cook for at least two minutes more, until the spices are really fragrant, to make sure that the sauce won’t taste of flour.
Add a little of the stock, and stir in to make a smooth paste. Then slowly add the rest of the stock. This two-stage process is important, because it helps to avoid lumps in the sauce.
Stir in the tomato puree. Cover, turn the heat right down and simmer for 15 minutes. Serve with rice.

Notes

To avoid getting lumps in your sauce, add a small amount of the stock first to make a paste. Then add the rest of the liquid.
Add some chopped fresh tomatoes with the stock. Tinned ones work too.
How about adding some cream or coconut cream, to create a rich and creamy sauce?
You could add some roasted butternut squash.
Make your leftover lamb go further by adding some tinned chick peas or other beans.
Slice some green and red peppers. Fry them and add just before the end of cooking.

Nutritional Information

This recipe is 10 Weight Watchers Smart Points

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Leftover Lamb Curry

Amount Per Serving

Calories 306 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 10g63%

Cholesterol 58mg19%

Sodium 221mg10%

Potassium 426mg12%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 4g4%

Protein 17g34%

Vitamin A 40IU1%

Vitamin C 3.4mg4%

Calcium 28mg3%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main

Cuisine: Indian

Keyword: Leftover lamb curry

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If you like this leftover lamb recipe, next time you have some leftover chicken make my chicken curry recipe. Or if you don’t have leftovers, fry some chicken breast pieces and use that instead.

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