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leftover lamb curry

Leftover lamb curry

Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast




- Leftover lamb curry

- Olive oil

- Salt

- Black pepper

- Dried parsley

- Dried oregano

- Dried thyme

- Garlic powder

- Onion powder

- Water (optional)








1. Prep the leftover lamb curry: If the lamb curry is in large pieces, cut them into smaller, bite-sized pieces. Remove any bones or excess fat from the meat.


2. Heat a tablespoon of olive oil in a large skillet over medium heat.


3. Add the lamb curry to the skillet and cook for 5-7 minutes, stirring occasionally, until the meat is heated through.


4. Season the curry: Sprinkle a pinch of salt, black pepper, dried parsley, oregano, thyme, garlic powder, and onion powder over the lamb curry. Stir to evenly coat the meat.


5. For a saucier curry, add a splash of water to the skillet. This will help rehydrate the leftover curry and create a sauce.


6. Continue cooking for an additional 5-7 minutes, stirring occasionally, until the curry is hot and the flavors have melded together.


7. Taste and adjust seasoning as needed.


8. Serve the lamb curry over rice or with naan bread, and enjoy! You can also garnish with fresh herbs or a squeeze of lemon for added flavor.

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