Are you tired of the same old leftover routine? Transform those leftover roasted lamb scraps into a vibrant, flavorful, and surprisingly easy lamb curry! This recipe is perfect for a quick weeknight dinner, using up those precious leftover lamb pieces and turning them into a delicious, healthy meal. It's a fantastic example of homemade cooking at its finest – transforming simple ingredients into a truly satisfying dish. This easy recipe is ideal for those busy weeknights when you need a quick dinner idea, but still want something healthy and delicious.
Ingredients:
- 2 cups cooked lamb, diced (leftover roast lamb works perfectly!)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 2 tablespoons curry powder (adjust to your spice preference)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup heavy cream or coconut milk (for richness)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread, for serving
Instructions:
-
Sauté Aromatics: Heat a tablespoon of oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
-
Bloom Spices: Add the curry powder, cumin, turmeric, and cayenne pepper (if using) to the pot. Cook for 1 minute, stirring constantly, to release their aromas. This step is crucial for developing the best flavor in your curry.
-
Add Vegetables and Lamb: Add the chopped bell peppers and diced lamb to the pot. Stir well to combine everything.
-
Simmer the Curry: Pour in the diced tomatoes (undrained) and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the lamb is heated through and the flavors have melded.
-
Creamy Finish: Stir in the heavy cream or coconut milk. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the sauce to thicken slightly.
-
Garnish and Serve: Garnish with fresh cilantro and serve hot over cooked rice or with naan bread.
Tips for the Best Lamb Curry:
- Don't overcrowd the pot: If you have a large amount of leftover lamb, consider cooking it in batches to ensure even cooking and browning.
- Adjust the spice level: Start with less curry powder and cayenne pepper, then add more to your liking. Taste as you go!
- Make it ahead: This curry tastes even better the next day! Make it ahead of time and reheat it for a delicious and easy meal.
- Add other vegetables: Feel free to add other vegetables like peas, carrots, or potatoes to your curry.
Variations:
- Chicken Curry: Substitute cooked chicken for the lamb.
- Vegetarian Curry: Omit the lamb and add chickpeas or lentils for a hearty vegetarian option.
- Spicy Curry: Increase the amount of cayenne pepper or add a chopped chili pepper for extra heat.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 20-25g
Enjoy this delicious and easy lamb curry recipe! It's a perfect way to use up leftovers and create a flavorful and satisfying meal that the whole family will love. It's one of the best recipes for transforming simple ingredients into a delicious dish, making it a staple in our quick dinner ideas repertoire. This healthy meal is a great addition to your weekly meal plan. Let me know in the comments how your lamb curry turned out!