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    You are in: Home / Recipes / Leftover Lamb Curry Recipe
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    Leftover Lamb Curry

    Leftover Lamb Curry. Photo by *Parsley*

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Irmgard's Note:

    The original recipe for this curry is made with lamb loin chops but since they are so expensive, I tried making it with leftover roast lamb. It was a big hit. This is now my standby recipe whenever we don't finish a leg of lamb.

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    Units: US | Metric


    1. 1
      Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
    2. 2
      Melt the butter in a skillet and cook the vegetables until softened but not browned.
    3. 3
      Stir in the curry powder and thyme; cook, stirring, for 1 minute.
    4. 4
      Stir in the chicken stock and tomatoes; simmer for two minutes.
    5. 5
      Season with salt and pepper; add more curry powder if desired.
    6. 6
      For a smooth sauce, puree in the food processor and pour back into the skillet.
    7. 7
      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.
    8. 8
      Serve over rice.

    Ratings & Reviews:

    • on February 17, 2006

      This recipe is a good base, but I needed to spice it up a tad. To do so I substituted: butter with ghee; thyme for the chopped stems and roots of three coriander (cilantro) plants; 2 tablespoons of Madras curry paste for the curry powder. I then cooked one diced onion and four finely-chopped cloves of garlic in ghee on medium heat for about 10 mins. Add curry paste and simmer gently for about 5 mins. Add apple, celery, raisins, half a cup of chicken stock and 1 can of chopped tomatoes and simmer for 10 mins. Blend in food processor and return to pan and heat. Add diced lamb and simmer for 10 mins. Serve over Basmati rice garnished with chopped coriander leaves.

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    • on April 11, 2012


      Fast and easy AND delicious. Great way to use leftover lamb. I did substitute lamb broth for the chicken. I just took the lamb bone and boiled it and added that broth to the sauce. This will be a dish I will make again and again. Thank you.

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    • on July 11, 2013


      What a great recipe for leftovers! I had leftover lamb roast and whipped this up for a quick, tasty dinner. Ready in no time and tastes good too.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)


    Nutritional Facts for Leftover Lamb Curry

    Serving Size: 1 (184 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 126.5
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 3.9 g
    Cholesterol 17.0 mg
    Sodium 190.8 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 3.1 g
    Sugars 7.8 g
    Protein 2.8 g

    The following items or measurements are not included:

    cooked lamb

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