Description
Transform your leftover lamb into a flavorful and aromatic dish with this easy Leftover Lamb Curry recipe. Fragrant spices, tender meat, and a creamy sauce come together for a delicious meal that’s perfect served over rice or with warm naan.
Ingredients
Scale
Ingredients:
- 2 cups cooked lamb, chopped or shredded
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5-ounce) can diced tomatoes
- 1/2 cup plain Greek yogurt or coconut milk
- 1/2 cup water or lamb broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked basmati rice or naan, for serving
Instructions
Instructions:
- Heat vegetable oil: In a large skillet over medium heat, cook the onion until soft and golden.
- Add garlic and ginger: Stir in and cook for 1 minute.
- Introduce spices: Add curry powder, cumin, coriander, and cayenne, stir until fragrant.
- Combine: Mix in tomatoes, yogurt or coconut milk, and water or broth. Simmer.
- Add lamb: Simmer until heated through and sauce thickens slightly.
- Season and serve: Adjust seasoning, garnish with cilantro, and serve over rice or with naan.
Notes
Notes:
- To make it creamier, stir in a splash of cream or more yogurt before serving.
- This recipe works well with other leftover meats like beef or chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 cup curry with 1/2 cup rice
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
