Leftover lamb curry

50DB9FC0-3BA8-4FE3-9E6F-8D5C136367B5If you’re like me then you always cook too much! It’s not a bad thing so long as you have a few recipes that you can use to turn your leftovers into another delicious supper. After cooking a family feast at the weekend I was left with enough roast shoulder of lamb to make another dish and without buying anything else I made a lamb curry. I do always have a supply of spices, you really don’t need a ridiculous selection just a few basics. Everything in this recipe was from my fridge or larder. Don’t be put off by how unappetising the lamb looks after it has been in the fridge, it cooks down beautifully. This recipe is just a guide, if you have veg hanging around for example squash or peppers then of course add them! Just make sure you allow for cooking time. This recipe is very simple and very quick. If you don’t like chickpeas leave them out and the same with the spinach I just happened to have both and threw them in at the end. It’s delicious served with rice, a dollop of Greek yogurt and an extra sprinkle of coriander.

You will need: A pot big enough for all the ingredients, I used a Le Creuset shallow casserole dish.


  • Leftover lamb cut in to cubes
  • 2 tbsp oil
  • 1 tbsp medium curry powder
  • 1 tbsp grated fresh ginger ( optional )
  • 1 tsp turmeric 
  • 1 tbsp garam masala
  • 1 tsp chilli flakes
  • 1 tbsp ground coriander 
  • 2 cloves of garlic, crushed
  • 2 red onions chopped
  • 1 tbsp tomato purée 
  • 4 tomatoes, quartered 
  • Juice of 1 lemon
  • Small bunch of coriander, chopped including stalks
  • 200 mils of water
  • 1 tin of chickpeas, drained ( optional )
  • Couple of handfuls of spinach ( optional )



Heat the oil in a pan, add the chopped onions and cook on a low heat, slowly until soft, about 10/15 mins, don’t rush this bit. Then add the crushed garlic and grated ginger if using and cook for a few minutes.

Add all the spices and the tomato purée and cook for a further minute, stirring to make sure they don’t burn.

Add the lamb, tomatoes, coriander, water and the lemon juice. Simmer these all together for about 15 mins or until the tomatoes have softened and the lamb is heated through. Season to taste.


If you’re using the chickpeas and spinach add them now so the chickpeas can warm through and the spinach wilts. Add a little more water at this point if you think it needs it. Check seasoning again before serving with rice. Don’t forget a dollop of yogurt served on the side if you have it.


Deb x

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