Description
A flavorful and hearty leftover lamb curry that transforms cold lamb into a rich, spiced dish perfect for a comforting meal. This recipe uses a blend of aromatic spices and a tomato-based sauce, simmered to perfection to enhance the depth of flavors.
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 cardamon 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
- Saute Aromatics: Place a skillet on medium-high heat, add the vegetable oil and heat until hot. Add the finely chopped brown onions and fennel seeds, sauté until the onions are soft and translucent.
- Add Pastes: Stir in the garlic paste, ginger paste, and tomato paste. Cook for 1–2 minutes, stirring occasionally to prevent burning and to allow the flavors to meld.
- Spice it Up: Add curry powder, garam masala, and cardamom powder. Cook for another 30 seconds until the spices are fragrant, releasing their aroma into the mixture.
- Add Tomatoes & Simmer: Pour in the passata and about 1/2 cup of water, then add chicken seasoning powder, birds eye chili, and cinnamon pod. Stir to combine, scraping up brown bits from the pan. Reduce heat to low and let simmer for 10–15 minutes, stirring occasionally until sauce thickens and flavors develop.
- Add Lamb & Cook: Add the cubed leftover lamb, stir to combine. Adjust seasoning with salt and pepper. Simmer for an additional 15–20 minutes until lamb is heated through and sauce has thickened, adding water or stock if the sauce is too thick.
- Finish & Serve: Stir in chopped fresh cilantro leaves. Remove from heat and serve warm with steamed rice, naan, or roti.
Notes
- Use leftover lamb that has been properly refrigerated to ensure food safety.
- Adjust the heat level by varying the number of birds eye chilies or choosing milder curry powder.
- If the sauce becomes too thick during simmering, add a little water or stock to reach desired consistency.
- Garam masala can be added towards the end for a more pronounced aroma if preferred.
- Serve this curry with steamed rice or traditional Indian breads like naan or roti for a complete meal.
