Description
A hearty and flavorful leftover lamb curry made by simmering lamb chunks in a rich blend of onions, garlic, ginger, curry paste, tomatoes, and warming spices. This recipe transforms leftover roast lamb into a comforting curry served with basmati rice, naan bread, and natural yogurt.
Ingredients
Scale
Base Paste
- 2 onions, roughly chopped
- 1 large garlic clove, chopped
- 1 thumb sized piece ginger, peeled and chopped
- 200ml water (for blending)
Curry
- 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
To Serve
- Cooked basmati rice
- Naan bread
- Natural yogurt
Instructions
- Make the Base Paste: Place the chopped onions, garlic, ginger, and 200ml water into a food processor. Blend until you achieve a smooth paste, ensuring the flavors meld thoroughly for a rich curry base.
- Start Frying the Paste: Heat 2 tablespoons of oil in a casserole dish over medium heat. Add the onion, garlic, and ginger paste and fry gently for 10-15 minutes, stirring occasionally until all the liquid evaporates and the mixture turns golden brown, which deepens the flavor.
- Add Curry Paste and Tomatoes: Stir in 4 tablespoons of medium curry paste and fry for an additional minute to release the spices’ aroma. Then add the canned chopped tomatoes, the cinnamon stick, and the halved, deseeded red chilli to the pot.
- Add Stock and Simmer Lamb: Pour in 200ml of lamb stock and stir everything together. Bring the mixture to a simmer, then add the chopped leftover lamb chunks. Cover the casserole dish and let the curry cook gently for 1 hour to allow the meat to become tender and absorb the flavors.
- Reduce the Sauce: Remove the lid and continue simmering the curry uncovered for 15 minutes to thicken and reduce slightly. This intensifies the curry’s flavor and improves the sauce consistency.
- Final Touches and Serve: Season the curry to taste with salt and pepper if needed. Stir through the roughly chopped coriander for freshness. Serve the curry hot accompanied by fluffy basmati rice, warm naan bread, and a side of natural yogurt.
Notes
- Using leftover lamb makes this a quick and efficient recipe to reduce food waste.
- Adjust the level of curry paste and chillies according to your heat preference.
- Ensure thorough frying of the onion paste for a deep, rich base flavor in the curry.
- Serve with complementary sides like naan and yogurt to balance the spices and provide texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: leftover lamb curry, lamb curry recipe, Indian curry, easy curry, leftover recipe, lamb stew, stovetop curry
