Leftover lamb curry
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Leftover lamb curry

By Esther Clark

Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast

  • Prep:10 mins
    Cook:1 hrs 30 mins
  • Easy

Nutrition per serving

  • kcal 393
  • fat 24g
  • saturates 8g
  • carbs 7g
  • sugars 6g
  • fibre 2g
  • protein 36g
  • salt 0.6g

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

Method

  1. Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste. 

  2. Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.

  3. Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt. 

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