Leftover Lamb Curry

Transform your leftovers into a mouthwatering meal with this flavorful Leftover Lamb Curry! This easy, one-pan recipe is the perfect way to repurpose cooked lamb, combining it with aromatic spices like cumin, coriander, and turmeric for a rich and hearty dish. Simmered in a luscious tomato and coconut milk-based sauce, this curry is brimming with bold flavors and cozy warmth. Ready in just 40 minutes, it’s a quick yet satisfying dinner option for busy weekdays or lazy weekends. Serve it with fluffy rice, soft naan, or roti, and finish with a sprinkle of fresh cilantro and a squeeze of citrus for a zesty touch. Perfect for making the most of leftovers, this dish is a crowd-pleaser you’ll return to again and again!

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams cooked lamb (leftovers, diced or shredded)
• 1 large onion
• 3 cloves garlic
• 1 tablespoon ginger
• 400 grams canned diced tomatoes
• 200 milliliters coconut milk
• 2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro (for garnish)
• 1 medium lemons or limes (optional, for garnish)

Directions

Step 1

Prepare ingredients: Finely dice the onion, mince the garlic, and grate the ginger. Dice or shred the leftover lamb into bite-sized pieces.

Step 2

In a large skillet or heavy-bottomed pan, heat the vegetable oil over medium heat.

Step 3

Add the diced onion and cook for 5-7 minutes, stirring occasionally, until soft and golden brown.

Step 4

Add the minced garlic and grated ginger. Cook for about 1 minute, stirring frequently, until fragrant.

Step 5

Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and red chili powder (if using). Toast the spices for 1 minute while stirring to release their aromas.

Step 6

Pour in the canned diced tomatoes and stir well. Cook for 5 minutes, allowing the mixture to thicken slightly.

Step 7

Add the coconut milk and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low.

Step 8

Add the diced leftover lamb to the pan. Stir well to coat the lamb in the sauce and heat through. Simmer on low for 10-15 minutes to allow the flavors to meld.

Step 9

Season with salt and black pepper to taste. Adjust spices if needed.

Step 10

Serve hot, garnished with freshly chopped cilantro and a squeeze of lemon or lime juice if desired. Pair with steamed rice, naan bread, or roti for a complete meal.

Nutrition Facts

Serving size	(1434.0g)

Amount per serving	% Daily Value*
Calories	1878.0

Total Fat 140.5g	0%
Saturated Fat 52.0g	0%
Polyunsaturated Fat 20.2g
Cholesterol 408mg	0%
Sodium 7357.3mg	0%
Total Carbohydrate 70.9g	0%
Dietary Fiber 16.5g	0%
Total Sugars 38.5g
Protein 108.2g	0%

Vitamin D 0IU	0%
Calcium 314.0mg	0%
Iron 25.8mg	0%
Potassium 2975.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.8%

Protein: 21.8%

Carbs: 14.3%