Description

This Leftover Lamb Curry is a vibrant and flavorful dish that transforms cooked lamb into a deliciously rich and aromatic curry. Combining spices like curry powder, garam masala, and cardamom with fragrant ginger, garlic pastes, and tangy tomato passata, this recipe is perfect for using up lamb while delivering a comforting meal. Simmered with warm spices and fresh cilantro, it’s ideal served with steamed rice, naan, or roti for a satisfying dinner.

Ingredients

Scale

Meat

500 g leftover lamb, cubed into bite sizes

Spices & Seasonings

1 cinnamon pod
1 Tablespoon curry powder (preferably hot curry powder)
1 teaspoon cardamom powder
1/2 teaspoon garam masala
1 teaspoon fennel seeds
2 teaspoon chicken seasoning powder
Salt and pepper to taste

Aromatics & Pastes

1 cup brown onion, finely chopped
1 Tablespoon ginger paste
1 Tablespoon garlic paste
3 birds eye chili
2 Tablespoons tomato paste

Liquids

3 Tablespoons vegetable oil
500 g Passata
About 1/2 cup water (adjust as needed)

Garnish

Fresh cilantro leaves, chopped

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Instructions

Saute Aromatics: Place a skillet on medium-high heat, add the vegetable oil and heat until hot. Add finely chopped onions and fennel seeds to the hot oil and sauté until the onions become soft and translucent, about 5-7 minutes.
Add Pastes: Stir in the garlic paste, ginger paste, and tomato paste. Cook for 1-2 minutes, stirring occasionally to prevent burning and to let the flavors meld together.
Spice it Up: Add curry powder, garam masala, and cardamom powder to the skillet. Cook for about 30 seconds, stirring constantly until the spices are fragrant and well incorporated.
Add Tomatoes & Simmer: Pour in the passata and about 1/2 cup of water. Add chicken seasoning powder, birds eye chilies, and the cinnamon pod. Stir to combine, scraping any browned bits from the bottom of the pan. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens and flavors develop.
Add Lamb & Cook: Add the cubed leftover lamb to the sauce, mixing well to coat all pieces. Taste and adjust seasoning with salt and black pepper. Continue to simmer for 15-20 minutes, or until the lamb is heated through and the sauce reaches your desired thickness. Add more water or stock if the sauce becomes too thick.
Finish & Serve: Remove the cinnamon pod, stir in the chopped fresh cilantro leaves, and take the curry off the heat. Serve warm with steamed rice, naan, or roti for a complete meal.

Notes

Using leftover lamb allows the flavors to infuse without overcooking the meat, keeping it tender.
Adjust the heat by reducing or increasing the number of birds eye chilies.
For a richer curry, you can add coconut milk or cream during simmering.
This curry reheats well and can taste even better the next day.
Serve with your choice of staple such as basmati rice, naan, or roti to complement the dish.