Description
This Leftover Lamb Curry recipe transforms cooked lamb into a flavorful, aromatic curry perfect for a quick yet satisfying meal. Utilizing spices like curry powder, garam masala, and cardamom combined with fresh aromatics and tomato passata, this dish offers rich, complex flavors that pair wonderfully with steamed rice or flatbreads.
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
Pastes & Aromatics
- 3 Tablespoons vegetable oil
- 1 cup brown onion, finely chopped
- 1 Tablespoon ginger paste
- 1 Tablespoon garlic paste
- 3 birds eye chili
- 2 Tablespoons tomato paste
Liquids & Others
- 500 g Passata
- About 1/2 cup water
- 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 become soft and translucent, which helps build the base flavor for the curry.
- 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 and to allow these flavors to meld beautifully.
- Spice it Up: Add curry powder, garam masala, and cardamom powder to the skillet. Cook for about 30 seconds until the spices release their fragrant aroma, infusing the dish with warm, complex flavor notes.
- Add Tomatoes & Simmer: Pour in the passata and about half a cup of water. Add chicken seasoning powder, birds eye chili, and cinnamon pod. Stir everything well, scraping the pan bottom to loosen any flavorful bits. Reduce the heat and let the sauce simmer gently for 10-15 minutes, stirring occasionally, until it thickens and the flavors meld.
- Add Lamb & Cook: Add the cubed leftover lamb to the simmering sauce. Stir to combine and season with salt and pepper to taste. Let it simmer for an additional 15-20 minutes until the lamb is heated through and the curry sauce thickens to your preference. Add water or stock if the sauce becomes too thick.
- Finish & Serve: Stir in freshly chopped cilantro leaves to add a bright herbal note. Remove the curry from heat and serve it warm with steamed rice, naan, or roti for a delicious and hearty meal.
Notes
- Use leftover lamb that has been properly stored and is still safe to eat.
- You can adjust the heat level by varying the number of birds eye chilies or omitting them altogether.
- If you prefer a thicker sauce, simmer longer; add liquid if too thick.
- Fresh cilantro garnish adds freshness; optional if not preferred.
- Serve with rice, naan, or roti to complement the curry flavors.
