Description
This Leftover Lamb Curry is a flavorful and hearty dish perfect for transforming your leftover lamb into a delicious meal. Combining aromatic spices, fresh herbs, and a rich tomato-based sauce, this curry is simmered to perfection on the stovetop, delivering tender lamb infused with warm Indian spices.
Ingredients
Scale
Main Ingredients
- 500 g leftover lamb, cubed into bite sizes
- 3 Tablespoons vegetable oil
- 1 cup brown onion, finely chopped
- 1 cinnamon pod
- 1 Tablespoon curry powder (preferably hot curry powder)
- 1 Tablespoon ginger paste
- 1 Tablespoon garlic paste
- 3 birds eye chili
- 2 Tablespoons tomato paste
- 1 teaspoon cardamom powder
- 1/2 teaspoon garam masala
- 1 teaspoon fennel seeds
- 500 g passata
- 2 teaspoon chicken seasoning powder
- Salt and pepper to taste
- Fresh cilantro leaves, chopped
Instructions
- Prepare the base: Place a skillet on medium-high heat, add the vegetable oil and heat until hot. Add the sliced onions and fennel seeds to the hot oil and sauté until the onions are soft and translucent.
- Add aromatics: Stir in the garlic paste, ginger paste, and tomato paste. Cook for 1-2 minutes, stirring occasionally to prevent burning and allow the flavors to meld together.
- Introduce spices: Add curry powder, garam masala, and cardamom powder. Cook for another 30 seconds just until the spices become fragrant, releasing their aroma into the mixture.
- Create sauce base: Pour in the passata and about 1/2 cup of water into the sautéed aromatics. Add the chicken seasoning powder, birds eye chili, and cinnamon pod. Stir to combine, scraping up any brown bits from the bottom of the pan. Reduce heat and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens and flavors develop.
- Add lamb and simmer: Add the cubed leftover lamb, stirring well to combine. Taste and adjust seasoning with salt and black pepper. Simmer for an additional 15-20 minutes, or until the lamb is heated through and the sauce has thickened to your desired consistency. Add water or stock if the sauce is too thick.
- Finish and serve: Stir in chopped fresh cilantro leaves, remove the curry from heat, and serve warm with steamed rice, naan, or roti.
Notes
- If the sauce becomes too thick, thin it out with a little water or stock while simmering.
- Adjust the number of birds eye chilies to control the heat level to your preference.
- Using fresh ginger and garlic paste will enhance the flavor but pre-made pastes are a convenient alternative.
- This recipe is a great way to repurpose leftover lamb, making a quick and satisfying meal.
- For a richer curry, you can add a splash of coconut milk or cream near the end of cooking if desired.
