Description
This Leftover Lamb Curry is a rich and flavorful dish that transforms cooked lamb into a deliciously spiced curry. Perfect for repurposing leftovers, this recipe combines aromatic spices, passata, and fresh herbs to create a hearty meal served best with steamed rice, naan, or roti. The curry uses traditional Indian spices like garam masala, cardamom, and fennel seeds, creating a warming and satisfying dish ideal for lunch or dinner.
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 cardamom powder
- 1/2 teaspoon garam masala
- 1 teaspoon fennel seeds
- 500 g Passata
- 2 teaspoons 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. When hot, add the finely chopped onions and fennel seeds. Sauté until the onions are soft and translucent, releasing their natural sweetness.
- Add Pastes: Stir in the garlic paste, ginger paste, and tomato paste. Cook for 1 to 2 minutes, stirring occasionally to prevent burning. This step blends the intense flavors of these pastes into the base.
- Spice it Up: Add curry powder, garam masala, and cardamom powder to the skillet. Cook for about 30 seconds until the spices become fragrant, elevating the aroma and depth of the curry.
- Add Tomatoes & Simmer: Pour in the passata and about half a cup of water into the skillet. Add chicken seasoning powder, birds eye chilies, and the cinnamon pod. Stir well, scraping the bottom to loosen any browned bits. Reduce heat and let simmer for 10 to 15 minutes, stirring occasionally until the sauce thickens and flavors develop fully.
- Add Lamb & Cook: Incorporate the cubed leftover lamb into the sauce. Stir to combine and taste, adjusting seasoning with salt and pepper. Let simmer for an additional 15 to 20 minutes until the lamb is thoroughly heated and the sauce is thickened to your liking. Add water or stock if the sauce becomes too thick.
- Finish & Serve: Remove the curry from heat and stir in freshly chopped cilantro leaves. Serve the curry warm alongside steamed rice, naan, or roti for a complete, flavorful meal.
Notes
- Using leftover lamb helps reduce food waste and speeds up cooking time.
- Adjust the number of birds eye chilies depending on your heat preference.
- If you prefer a milder curry, substitute hot curry powder with mild or medium curry powder.
- Add a splash of water or stock if the curry becomes too thick during simmering.
- The curry keeps well refrigerated for up to 3 days and reheats beautifully on the stovetop.
- Serve with your choice of naan, roti, or steamed rice for a satisfying meal.
