Leftover Lamb Curry
This flavorful leftover lamb curry is one of my absolute favorite ways to use up leftover lamb roast from a Sunday dinner or holiday meal! My lamb curry recipe calls for simple ingredients that make it perfect for a fuss-free weeknight dinner!
Servings: 4 servings
Calories: 343kcal
Prep 10 minutes
Cooking 1 hour 20 minutes
Total Time 1 hour 30 minutes
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Ingredients
- 1 cup white onion (chopped)
- 1 tablespoon garlic
- 1 inch ginger (peeled)
- 2 tablespoon coconut oil
- 1 tablespoon yellow curry powder (see recipe or use your favorite brand)
- 2 whole cinnamon sticks
- 14.5 oz chopped tomatoes (canned, drained - or use fresh tomatoes)
- 1 lb roast lamb (chopped into bite size pieces)
- 1 cup lamb stock (or chicken broth)
- 12 oz peas and carrots (optional - frozen blend, thawed)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
- Combine the onion, garlic, and peeled ginger in a food processor and pulse until well blended (drizzle in cold water slowly to get a smooth consistency as needed, up to about ½ cup).
- In a stock pot or Dutch oven, bring the coconut oil and pot to medium-high heat. Once the oil begins to shimmer, add the pureed onion mixture and saute until the liquid is reduced. The onion should be fragrant and golden brown when done.
- Stir in the yellow curry powder, cinnamon sticks, then add the drained diced tomatoes. Combine well, then add the chopped lamb pieces and stir to coat. Pour in the lamb or chicken stock, cover, and bring to a boil.
- Reduce heat and cook at a simmer for 1 hour. Remove the lid, stir, and add optional peas and carrots mixture if desired. Continue to simmer uncovered for an additional 15 minutes.
- Remove from heat and serve immediately.
Notes
- 14.5 ounces of canned, diced tomatoes is equal to just shy of about 2 cups fresh tomatoes, diced. Use anywhere between 5-6 small tomatoes as a fresh alternative.
- Storage: Because this curry is made with leftovers, ideally you will eat it right away. You may refrigerate this curry, once cooled, for 1-2 days, but do not save once reheated again. Every time it is cooled and reheated increases the risk of food-borne illness.
- Freezing: You may make this curry ahead of time and freeze it, but I do not recommend freezing leftover curry once refrigerated or previously frozen and reheated. Store it in a Tupperware container with a tight-fitting lid and let it cool. Freeze for up to 2 months.
- Reheating: Thaw any frozen curry in the fridge overnight before reheating. Reheat in a saucepan over low heat until satisfactory. Add a splash of broth if it becomes too thick. Again, only reheat this curry once!
Nutrition
Calories: 343kcal (17%) | Carbohydrates: 20g (7%) | Protein: 33g (66%) | Fat: 16g (25%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 86mg (29%) | Sodium: 366mg (16%) | Potassium: 814mg (23%) | Fiber: 5g (21%) | Sugar: 4g (4%) | Vitamin A: 8215IU (164%) | Vitamin C: 23mg (28%) | Calcium: 93mg (9%) | Iron: 5mg (28%)
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