Description
Transform your leftover lamb into a flavorful and aromatic curry with this easy recipe. Fragrant spices, tender meat, and a creamy sauce come together for a satisfying meal that’s perfect served over rice or with naan.
Ingredients
Scale
Main Curry:
- 2 cups cooked lamb (cut into bite-sized pieces)
- 2 tbsp vegetable oil
- 1 large onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tbsp fresh ginger (grated)
- 1 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- ½ cup plain yogurt or coconut milk
- ½ cup water or lamb stock
- Salt and pepper to taste
For Serving:
- Chopped fresh cilantro (for garnish)
- Cooked rice or naan
Instructions
- Heat the oil: In a skillet, sauté onion until soft. Add garlic, ginger, and spices.
- Add tomatoes: Pour in tomatoes, cook for 5 mins.
- Combine lamb: Add lamb, yogurt/coconut milk, and water/stock. Simmer for 10–15 mins.
- Season and serve: Season with salt and pepper, garnish with cilantro, and serve hot.
Notes
- You can adjust the spice level by adding more cayenne or a fresh chili.
- This recipe works well with leftover roast lamb shoulder or leg.
- For a creamier curry, use coconut milk instead of yogurt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
