If you have some cooked lamb sitting in your fridge, let me share one of my all-time favorite ways to transform it into something absolutely spectacular: this Leftover Lamb Curry Recipe. It’s a vibrant, deeply flavored curry that takes simple pantry staples and leftover lamb, turning them into a beautifully comforting meal bursting with spice and warmth. Whether you’re a curry novice or a seasoned enthusiast, this recipe effortlessly breathes new life into your leftovers, making dinner feel like a celebration of bold, rich flavors all over again.
Ingredients You’ll Need

Ingredients You’ll Need
The magic behind this Leftover Lamb Curry Recipe lies in its straightforward yet essential ingredients. Each one adds a unique layer of flavor, aroma, or texture—from the warm sweetness of cinnamon to the fiery punch of bird’s eye chilies, creating a curry that is both luscious and satisfying.
- 500 g leftover lamb, cubed: Using cubed leftover lamb is perfect for soaking up the curry sauce without overcooking.
- 3 Tablespoons vegetable oil: A neutral oil that helps sauté spices and aromatics evenly without overpowering flavors.
- 1 cup brown onion, finely chopped: Adds natural sweetness and forms the rich base of the sauce.
- 1 cinnamon pod: Brings a subtle warmth and fragrant depth to the curry.
- 1 Tablespoon curry powder: Preferably hot, to infuse the dish with vibrant, layered spice.
- 1 Tablespoon ginger paste: For a bright, zesty kick that complements the lamb perfectly.
- 1 Tablespoon garlic paste: Adds pungency and complexity to the flavor profile.
- 3 bird’s eye chilies: These tiny peppers pack a punch—adjust quantity based on your heat preference.
- 2 Tablespoons tomato paste: Intensifies the tomato flavor, helping thicken the sauce beautifully.
- 1 teaspoon cardamom powder: Offers a delicate floral sweetness that balances the heat.
- 1/2 teaspoon garam masala: A classic Indian spice blend that adds warmth and depth.
- 1 teaspoon fennel seeds: Adds a subtly sweet, licorice-like note enhancing the aromatic essence.
- 500 g passata: Provides a smooth tomato base for the sauce’s rich body.
- 2 teaspoons chicken seasoning powder: Adds umami and enhances savory richness.
- Salt and pepper to taste: Essential to balance and elevate all the flavors.
- Fresh cilantro leaves, chopped: The finishing touch that brings a fresh, vibrant brightness.
How to Make Leftover Lamb Curry Recipe
Step 1: Sauté Aromatics
Start by heating your skillet over medium-high heat and adding the vegetable oil. Once hot, toss in the finely chopped brown onions and fennel seeds. Sauté gently until the onions turn soft and translucent, releasing their natural sweetness that creates the perfect flavor foundation for your curry.
Step 2: Add Pastes
Now, stir in the garlic paste, ginger paste, and tomato paste. Cooking this mixture for 1 to 2 minutes allows the tomato paste to slightly caramelize and the pastes to meld their intense flavors without burning, building a rich, aromatic base for your sauce.
Step 3: Spice it Up
Next comes the fragrant burst of spices—add the curry powder, garam masala, and cardamom powder. Cook these for about 30 seconds, just until their aroma fills the kitchen. This step unlocks the full potential of the spices, making the curry lively and complex.
Step 4: Add Tomatoes and Simmer
Pour in the passata along with half a cup of water to loosen the sauce a bit. Add the chicken seasoning powder, bird’s eye chilies, and the cinnamon pod. Stir everything together, scraping up any toasted bits clinging to your skillet. Reduce the heat to a gentle simmer, allowing the sauce to thicken and the flavors to deepen over 10 to 15 minutes.
Step 5: Add Leftover Lamb and Cook
It’s time to add those precious cubes of leftover lamb! Stir them carefully into the sauce, taste to adjust salt and pepper, and let it all simmer for another 15 to 20 minutes. This step gently reheats the lamb while letting it soak up the rich, spiced sauce. If the sauce thickens too much, feel free to add a splash more water or stock.
Step 6: Finish and Serve
Finally, remove your curry from the heat and stir in fresh, chopped cilantro leaves. This final flourish brightens the dish and adds a fresh herbal note that contrasts beautifully with the deep spices. Serve the curry warm alongside fluffy steamed rice, naan, or roti for a truly satisfying meal.
How to Serve Leftover Lamb Curry Recipe
Garnishes
Garnishes not only heighten the visual appeal but also add layers of texture and freshness. A sprinkle of chopped fresh cilantro is classic, but adding a dollop of cooling yogurt or a squeeze of fresh lime juice can balance the heat and add an irresistible tang.
Side Dishes
This curry pairs wonderfully with a variety of simple sides. Light and fluffy basmati rice is a timeless choice, soaking up every drop of sauce. Naan bread or warm roti provides a delicious way to scoop up the curry while adding softness and chewiness to each bite. For a refreshing contrast, a cucumber raita or lightly spiced lentils also complement the robust flavors brilliantly.
Creative Ways to Present
Want to put a fun spin on your Leftover Lamb Curry Recipe presentation? Serve it in small, individual bowls layered over fragrant rice for an elegant dinner party touch. Or create a curry platter with assorted naan, pickled vegetables, and chutneys for a colorful, interactive meal that invites everyone to customize their bites.
Make Ahead and Storage
Storing Leftovers
This curry keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve all those vibrant flavors and moisture. The spices tend to deepen over time, making the leftovers taste even better the next day—if you can resist!
Freezing
If you want to prepare in advance or save for a rainy day, this curry freezes wonderfully. Cool it completely before transferring to a freezer-safe container, where it will keep for up to 3 months. When you’re ready, thaw overnight and reheat gently for a quick, comforting meal.
Reheating
For reheating, warm the curry over medium-low heat in a saucepan, stirring occasionally to prevent sticking and ensure even heating. Adding a splash of water or stock can help maintain the curry’s lovely saucy texture. Alternatively, microwave in short bursts, stirring in between until piping hot throughout.
FAQs
Can I use fresh lamb instead of leftovers?
Absolutely! While this recipe is designed to utilize leftover lamb, fresh lamb cubes can be used too—you may want to brown the fresh lamb separately before adding it to the curry to ensure it’s cooked through and tender.
How spicy is this curry?
This curry leans towards the hotter side, thanks to the hot curry powder and bird’s eye chilies. You can easily tone down the heat by reducing the number of chilies or opting for a milder curry powder if you prefer something gentler on the palate.
Can I substitute passata with canned tomatoes?
Yes, you can swap passata for canned crushed tomatoes, though passata offers a smoother, more consistent texture. If using canned tomatoes, consider blending them slightly for a similar smoothness before adding to your curry.
Is this recipe gluten-free?
Definitely! All ingredients in this Leftover Lamb Curry Recipe are naturally gluten-free. Just double-check your curry powder and chicken seasoning powder labels to ensure no hidden gluten-containing additives are included.
What can I do if my curry sauce is too thick?
If your sauce thickens too much during cooking or after refrigeration, simply stir in a little water, stock, or coconut milk to loosen it up. Heat it gently to reincorporate and nourish that perfect curry consistency.
Final Thoughts
There’s something truly wonderful about turning simple leftover ingredients into a dish that feels so nourishing and indulgent. This Leftover Lamb Curry Recipe is a shining example of how easy it is to transform your meals into an adventure of flavor and comfort. I can’t wait for you to try this recipe and enjoy the cozy, spicy warmth it brings to your table time and time again.
Print
Leftover Lamb Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
This Leftover Lamb Curry recipe transforms cooked lamb into a flavorful, aromatic curry that’s perfect for a quick and satisfying meal. Infused with a blend of spices like curry powder, garam masala, and cardamom, and enriched with tomato passata and fragrant aromatics, this curry is a delicious way to repurpose leftover meat into a hearty dish. Ready in just 45 minutes, it pairs beautifully with steamed rice, naan, or roti.
Ingredients
Main Ingredients
- 500 g leftover lamb, cubed into bite sizes
- 3 Tablespoons vegetable oil
- 1 cup brown onion, finely chopped
- 1 cinnamon pod
- 1 Tablespoon curry powder (preferably hot curry powder)
- 1 Tablespoon ginger paste
- 1 Tablespoon garlic paste
- 3 birds eye chili
- 2 Tablespoons tomato paste
- 1 teaspoon cardamon powder
- 1/2 teaspoon garam masala
- 1 teaspoon fennel seeds
- 500 g Passata
- 2 teaspoon chicken seasoning powder
- Salt and pepper to taste
- Fresh cilantro leaves, chopped
Instructions
- Saute Aromatics: Place a skillet on medium-high heat and add the vegetable oil. Heat until hot, then add the finely chopped brown onions and fennel seeds. Sauté until the onions become soft and translucent, releasing their natural sweetness.
- Add Pastes: Stir in the garlic paste, ginger paste, and tomato paste into the sautéed onions. Cook for 1-2 minutes, stirring occasionally to prevent burning, which helps meld the flavors together.
- Spice it Up: Add the curry powder, garam masala, and cardamom powder to the pan. Cook for an additional 30 seconds, allowing the spices to become fragrant and infuse the base of the curry with rich aromas.
- Add Tomatoes & Simmer: Pour in the passata along with about 1/2 cup of water. Add the chicken seasoning powder, birds eye chili, and cinnamon pod, stirring well to combine and scraping any flavorful bits off the bottom of the pan. Reduce heat and let the sauce simmer for 10-15 minutes until it thickens and the flavors develop deeply.
- Add Lamb & Cook: Add the cubed leftover lamb to the simmering sauce and stir to combine. Taste and season with salt and pepper as needed. Continue to simmer for another 15-20 minutes, allowing the lamb to heat through fully and the sauce to thicken to your preferred consistency. Adjust by adding water or stock if the sauce becomes too thick.
- Finish & Serve: Stir in freshly chopped cilantro leaves off the heat. Serve the curry warm alongside steamed rice, naan, or roti for a complete meal.
Notes
- Use leftover lamb to save cooking time; fresh lamb can be used but will require additional cooking.
- Adjust the number of birds eye chilies according to your spice preference.
- If you prefer a thicker curry, simmer longer without lid; add more water or stock to thin if needed.
- Ginger paste and garlic paste can be substituted with freshly minced ginger and garlic if preferred.
- Serve with sides like steamed basmati rice, naan bread, or roti for a traditional accompaniment.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.