Dinner

Leftover Lamb Curry Recipe

ByEthan Lark January 20, 2026January 20, 2026

Introduction

Transform your leftover roast lamb into a comforting, flavorful curry that’s perfect for a cozy dinner. This recipe combines aromatic spices and tender lamb chunks simmered in a rich tomato sauce, making the most of what’s in your fridge.

A white round plate on a white marbled surface holds a colorful meal with three main parts: on the left, a piece of flatbread with a light brown toasted top and some green herb bits, positioned slightly overlapping on the edge; below the bread, a heap of fluffy yellow rice, with green herbs sprinkled finely on top; on the right side, rich brown curry with visible chunks of meat in thick sauce, garnished with small green herbs, and a silver fork placed partially in the curry and on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 onions, roughly chopped
1 large garlic clove, chopped
1 thumb sized piece ginger, peeled and chopped
2 tbsp oil
4 tbsp medium curry paste
400g can chopped tomatoes
1 red chilli, halved and seeds removed
1 cinnamon stick
200ml lamb stock
500-700g leftover roast lamb, chopped into large chunks
1 small bunch of coriander, roughly chopped
Cooked basmati rice, naan bread and natural yogurt, to serve

Instructions

Step 1: Place the onions, garlic, ginger, and 200ml water into a food processor and blend until you have a smooth paste.
Step 2: Heat the oil in a casserole dish over medium heat. Add the onion paste and fry for 10–15 minutes, stirring occasionally, until the liquid is absorbed and the mixture turns golden brown.
Step 3: Stir in the curry paste and cook for another minute to release the spices’ aroma.
Step 4: Add the chopped tomatoes, cinnamon stick, and red chilli. Pour in the lamb stock and bring to a gentle simmer.
Step 5: Add the leftover lamb chunks, cover the dish, and let it cook on low heat for 1 hour to tenderize and blend flavors.
Step 6: Remove the lid and simmer uncovered for 15 minutes to thicken the sauce slightly. Season to taste with salt and pepper.
Step 7: Stir in the chopped coriander just before serving. Serve hot with fluffy basmati rice, naan bread, and a dollop of natural yogurt.

Tips & Variations

For extra heat, include the chilli seeds or add a pinch of cayenne pepper.
Use chicken or vegetable stock if lamb stock is unavailable—it will still be delicious.
Leftover curry often tastes better the next day, as flavors continue to develop.
Try adding vegetables like spinach or peas in the last 10 minutes of cooking for added nutrition.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until piping hot, stirring occasionally. This curry can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

The dish is served on a white plate placed on a white marbled texture background, showing three main components arranged separately. On the left side, a triangular piece of slightly charred naan bread with green herb sprinkles rests flat. Next to it, a mound of vibrant yellow rice with flecks of green herbs creates a textured, fluffy layer. On the right side, a thick, rich brown-red curry with chunks of meat sits partially under a silver fork, garnished with small green herb pieces. A small piece of naan is also visible at the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lamb instead of leftovers?

Yes, but cook the fresh lamb until tender before adding it to the curry, as leftover roast lamb is already cooked and requires less cooking time.

What can I use if I don’t have a food processor?

You can finely chop the onions, garlic, and ginger by hand or grate the ginger and garlic, then cook them gently until soft and fragrant before proceeding with the recipe.