The Ultimate Leftover Lamb Curry Recipe (Easy & Fast!)

Wondering what to do with that leftover lamb from the weekend?

Turn it into an incredibly flavorful, rich, and easy Leftover Lamb Curry!

In this video, we'll show you how to take pre-cooked lamb (or fresh!) and transform it into a mouth-watering coconut curry that might just be better than the original meal.

We are making our own custom spice rub from scratch, but we'll also share a quick shortcut if you're in a hurry.

Whether you're using leftover roast lamb, barbecue lamb, or starting fresh, this recipe is guaranteed to be a crowd-pleaser.

Serve it up with some warm naan bread and basmati rice, and you've got the perfect weeknight dinner!

Ingredients

• 1.5 lbs Leftover Lamb (cut into 1-inch pieces)
• 2 tbsp Olive Oil
• 1/2 Medium Onion (chopped)
• 1 can Coconut Milk
• 1 cup Tomato Sauce
• 1 Granny Smith Apple (chopped)

Rub

• 2 tbsp Coriander Seeds (crushed)
• 2 tsp Cumin
• 1/2 tsp Cayenne Pepper (add more for extra heat!)
• 3/4 tsp Paprika
• 1/2 tsp Kosher Salt
• 1/2 tsp Turmeric
• 2 tbsp Grated Fresh Ginger
• 4 tsp Crushed Garlic (or 4 fresh cloves)

Instructions

1. Prep the Meat: Cut your leftover lamb into approximately 1-inch pieces.
2. Make the Spice Rub: In a plastic bag or bowl, combine the smashed coriander seeds, grated ginger, cumin, paprika, cayenne pepper, kosher salt, and turmeric. Mix well.
3. Coat the Lamb: Add the lamb pieces to the bag/bowl with the spice rub. Mush it around until the lamb is thoroughly coated in the spices. (Pro-Tip: If you are using raw/fresh lamb instead of leftovers, let this sit in the fridge for up to 8 hours to let the flavors fully develop.)
4. Sweat the Onions: Heat a couple of tablespoons of olive oil in a pot or large pan over medium heat. Add the diced onions and sweat them down until softened (do not brown/fry them).
5. Brown the Meat: Add the spice-coated lamb to the pan with the onions. Turn the heat up slightly and cook just long enough to brown the spices and release the aromatics. (Note: Because the lamb is already cooked, you only need to do this for a minute or two. If using fresh lamb, cook for 5 to 8 minutes until browned).
6. Simmer the Curry: Pour in the can of coconut milk and the cup of tomato sauce. Give everything a good stir and turn the heat down to a simmer.
7. Cook Down: Let the curry simmer. For leftover lamb, simmer for about 20 minutes. If you used fresh lamb, simmer for about 45 minutes, or until the lamb starts to become fall-apart tender.
8. Add the Apple: A few minutes before you are ready to serve, stir in the peeled and chopped apple. Let it cook for just 2 minutes so it heats through but retains its crispness.
9. Serve: Remove from the heat. Serve the lamb curry warm over a bed of basmati rice, paired with some warmed naan bread for dipping. Enjoy!