4.94 from 16 votes
Delicious lamb curry made using leftovers, viewed from above.
Leftover Lamb Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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.

Course: Main
Cuisine: Indian
Keyword: Leftover lamb curry
Servings: 2
Calories: 64 kcal
Author: Helen Best-Shaw
  • 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
  1. Chop the onion, and fry it. Add the garlic and 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.

  2. Cook for at least two minutes more, until the spices are really fragrant, to make sure that the sauce won’t taste of flour.

  3. 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

  4. Stir in the tomato puree. Cover, turn the heat right down and simmer for 15 minutes. Serve with rice.

Recipe Notes

Nutritional Information

Nutrition Facts
Leftover Lamb Curry
Amount Per Serving
Calories 64 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 2g 10%
Sodium 173mg 7%
Potassium 134mg 4%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 2g
Protein 3g 6%
Vitamin A 0.8%
Vitamin C 4.1%
Calcium 1.6%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.