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
Scale
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.
