Leftover Lamb Curry Recipe - Serves 4

Leftover Lamb Curry Recipe

508 calories each serving (706 calories if eating with rice)

Taste Rating = 9     Heat Rating = Hot


3 tablespoons (15ml) cooking oil
5 curry leaves
5 cloves
8 black peppercorns
1 medium onion, peeled and finely chopped
4 cloves of garlic, peeled and crushed
2.5cm (1 inch) cube fresh ginger root, peeled and grated
1 teaspoon (5ml) ground coriander
2 teaspoons (10ml) ground cumin
1/2 teaspoon (2.5ml) cayenne pepper
1 teaspoon (5ml) salt
500g (1 lb 1 oz) leftover cooked lamb, cut into bite-sized pieces
1 tin/can (400ml or 14 fl oz) coconut cream
250g (9 oz) spinach leaves, washed and finely chopped


Heat the coking oil in a large heavy-bottomed saucepan (you need one with a lid)
Add the curry leaves, cloves and black peppercorns and stir-fry for 30 seconds
Add the onion, garlic and ginger, mix well and cook until the onion is soft and golden (6-12 minutes), stirring often
Add the ground coriander, ground cumin, cayenne pepper and salt, mix well and cook for 1 minute, stirring a lot to stop the ingredients from sticking and burning
Add the leftover cooked lamb and coconut cream, mix well, bring to the boil, reduce the heat to maintain a good simmer and simmer for 2 minutes
Add the spinach leaves, mix well, bring back to the simmer, cover and simmer for 20 minutes, stirring every few minutes
Remove the lid, increase the heat a little to get a boil going and boil for 5 minutes (to reduce the liquid), stirring often
Serve hot

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Recipe submitted on 1 May 2018

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