Transform leftover roast lamb into a vibrant and flavorful curry! This recipe is perfect for a quick weeknight dinner, showcasing the magic of homemade cooking and turning simple ingredients into a delicious dish. It's a fantastic way to avoid food waste and enjoy the rich taste of lamb in a completely new way. This easy recipe is perfect for beginners and seasoned cooks alike, offering a healthy meal packed with deliciousness.
Ingredients:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ½ tsp chili powder (adjust to your spice preference)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup lamb stock or broth
- 1 cup leftover cooked lamb, shredded or cubed
- 1 cup frozen peas
- ½ cup chopped cilantro, for garnish
- Salt and pepper to taste
- Cooked rice, for serving
Instructions:
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Sauté Aromatics: Heat the vegetable oil in a large pan or pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
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Bloom Spices: Add the ground cumin, coriander, turmeric, and chili powder to the pan. Cook for 1 minute, stirring constantly, until fragrant. This step, known as blooming the spices, enhances their flavor significantly.
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Simmer the Curry: Pour in the diced tomatoes (undrained) and lamb stock. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld beautifully.
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Add Lamb and Peas: Stir in the shredded or cubed leftover lamb and frozen peas. Continue to simmer for another 5 minutes, or until the peas are heated through and the lamb is warmed.
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Season and Serve: Season the curry with salt and pepper to taste. Garnish with fresh cilantro and serve hot over cooked rice.
Cooking Tips for the Best Leftover Lamb Curry:
- Spice it up: Feel free to add a pinch of garam masala or cayenne pepper for an extra kick.
- Vegetable boost: Add other vegetables like chopped bell peppers, spinach, or potatoes for a heartier curry.
- Coconut milk: For a richer and creamier curry, stir in ½ cup of coconut milk during the last few minutes of cooking.
- Make it ahead: This curry tastes even better the next day! Make it ahead of time and reheat before serving.
Variations:
- Chicken Curry: Substitute leftover cooked chicken for the lamb.
- Beef Curry: Use leftover beef instead of lamb for a different flavor profile.
- Vegetarian Curry: Omit the meat and add chickpeas or lentils for a hearty vegetarian option.
Nutritional Information (per serving, approximate):
- Calories: Around 350-400 (depending on ingredients and portion size)
- Protein: Around 25-30g
- Fat: Around 15-20g
This leftover lamb curry recipe is a simple, delicious, and healthy way to use up leftover roast lamb. It's a perfect example of how quick dinner ideas can be both satisfying and nutritious, making it a go-to recipe for busy weeknights. Enjoy!