Leftover Roast Lamb Curry Recipes

LEFTOVER LAMB CURRY

Steps:

• Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.
• Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.
• Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.

LEFTOVER LAMB CURRY

Steps:

• Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
• Melt the butter in a skillet and cook the vegetables until softened but not browned.
• Stir in the curry powder and thyme; cook, stirring, for 1 minute.
• Stir in the chicken stock and tomatoes; simmer for two minutes.
• Season with salt and pepper; add more curry powder if desired.
• For a smooth sauce, puree in the food processor and pour back into the skillet.
• Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.
• Serve over rice.

20 BEST WAYS TO USE LEFTOVER LAMB

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lamb dish in 30 minutes or less!

EASY LEFTOVER LAMB CURRY

Steps:

• Sprinkle lamb with salt. Heat 1 tablespoon butter in a nonstick pot or large, deep skillet over medium heat. Cook and stir lamb in the hot butter until heated through, about 5 minutes. Remove meat and keep warm.
• Melt remaining butter in the same pot over medium heat and cook and stir onion until golden, 7 to 10 minutes. Stir in curry. Cook for 1 minute. Return meat; add broth and raisins. Bring to a boil. Reduce to a simmer, cover, and cook for 10 to 12 minutes. Serve over rice.

LEFTOVER LAMB CURRY

Steps:

• Heat 2 Tbsp olive oil over medium high heat in a large pot.
• Add chopped onion and sauté about 2 minutes until tender.
• If using green cardamom pods, hold each pod on counter and tap with a wooden spoon to break pod. Tear pod open over pot and brush in seeds. Otherwise add ground cardamom.
• Add rest of spices: cumin, coriander, turmeric, and cayenne if using.
• Cook spices stirring 1 minute.
• Add garlic and ginger and stir about another minute until aroma comes.
• Add chicken stock, salt and pepper and scrape bottom of pan to release browned bits.
• Add about ½ cup of the potatoes and mash into broth with a potato masher.
• Bring to a boil, reduce heat and simmer 4 minutes.
• Add rest of potatoes and simmer 2 more minutes.
• Add lamb, green vegetables and yogurt and simmer another 2 minutes until heated through.
• The curry can be served over rice, but is also substantial enough on its own.
• Garnish with chopped parsley or cilantro if desired.