If you have some leftover roast or grilled lamb hanging out in your fridge, embrace the magic of transforming it with this cozy, flavorful Leftover Lamb Curry Recipe. This dish brings together tender lamb cubes with a warm, aromatic blend of spices, creating a curry that feels both luxurious and comforting. It’s a fantastic way to breathe new life into your leftovers and enjoy a meal that tastes like it took hours, even though it’s a quick fix. Perfect for those nights when you want something hearty and exotic without starting from scratch.
Ingredients You’ll Need
Getting the ingredients together for this curry is refreshingly simple, yet each item plays a crucial role in building the layers of flavor, texture, and aroma that make this dish truly unforgettable.
- Olive oil: A smooth base for sautéing aromatics that brings a subtle fruity note to the curry.
- Yellow onion: Adds sweetness and a soft texture that melts beautifully into the sauce.
- Fresh garlic: Brings pungency and depth, brightening all the spices.
- Fresh ginger: Offers a zingy, warm undertone that complements the lamb’s richness.
- Bay leaves, cloves, peppercorns, cardamom pods, and cinnamon stick: These whole spices infuse the curry with complex, fragrant warmth.
- Kosher salt and turmeric: Essential for seasoning and adding that vibrant golden hue.
- Coriander and garam masala: Ground spices that provide earthy and aromatic notes typical of classic Indian curry.
- Chicken broth: Creates a flavorful, rich liquid that pulls all the ingredients together.
- Tomato paste: Intensifies the sauce’s tanginess while adding a lovely, thick texture.
- Leftover lamb, cubed: The star protein, already cooked, making this dish a quick turnaround.
- Plain yogurt: Stirred in at the end to add creaminess and mellow the spice.
How to Make Leftover Lamb Curry Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in your electronic pressure cooker set to the sauté function. Toss in the diced onion, minced garlic, and fresh ginger, cooking them gently for about three minutes until they soften and release their incredible fragrance. This simple step builds a deeply flavorful base for the sauce, layering sweetness and warmth right at the start.
Step 2: Add the Spices and Liquids
Next, add the whole spices such as bay leaves, cloves, peppercorns, cardamom, and cinnamon alongside kosher salt, turmeric, coriander, and garam masala. Pour in the chicken broth and stir in the tomato paste carefully. Now it’s time to introduce your cubed leftover lamb, mixing everything together well. Make sure to scrape the bottom of the pot to lift any tasty bits that might be sticking—those little caramelized pieces hold a lot of flavor.
Step 3: Pressure Cook the Curry
Seal the pressure cooker lid securely and turn the steam vent to the sealing position. Set it to pressure cook for 12 minutes to meld the spices and lamb flavors beautifully into a luscious curry. This short cooking time is perfect since the lamb is already cooked, allowing it to soak up those rich curry notes without drying out.
Step 4: Release the Pressure
Once the cooking time is up, perform a quick release of the steam, opening the lid carefully once it’s safe. You’ll notice the kitchen fills with those inviting, warm spice aromas that promise a delicious meal ahead.
Step 5: Finish the Curry with Yogurt
Remove the cinnamon stick and bay leaves from the pot, then gently stir in the plain yogurt. This final touch adds a creamy texture and cools down the spice heat, bringing balance and richness to the sauce. Your Leftover Lamb Curry Recipe is now ready to serve and impress.
How to Serve Leftover Lamb Curry Recipe
Garnishes
Garnishing your curry enhances not only its look but also its flavor. Fresh chopped cilantro is a classic and bright choice, adding a burst of freshness against the rich curry. A sprinkle of toasted slivered almonds or a dollop of yogurt on top can add pleasing texture and creaminess.
Side Dishes
This curry shines when paired with fragrant basmati rice or warm, pillowy naan bread to scoop up every bit of the sauce. For something lighter, consider a simple cucumber raita or a crisp side salad to balance the bold flavors.
Creative Ways to Present
Bring some fun to your meal by serving the curry in rustic bowls surrounded by small dishes of garnishes and sides, turning dinner into a vibrant spread. Alternatively, use it as a flavorful filling for wraps or stuffed peppers for a creative twist on this Leftover Lamb Curry Recipe.
Make Ahead and Storage
Storing Leftovers
This curry keeps exceptionally well in the fridge for up to three days, making it perfect for quick lunches or easy dinners. Store it in an airtight container to preserve the fresh, vibrant flavors and prevent the sauce from drying out.
Freezing
Leftover Lamb Curry Recipe freezes beautifully. Portion it into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to three months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
To reheat, warm the curry gently on the stovetop over medium-low heat, stirring occasionally. If it looks too thick, add a splash of water or broth to loosen the sauce. Be sure to stir in a bit more yogurt after reheating if you’d like to restore that fresh creaminess.
FAQs
Can I use fresh lamb instead of leftover lamb?
Absolutely! If you’re starting with fresh lamb, brown it first and then adjust the cooking time. The recipe is designed for leftovers, so fresh lamb will need a bit more cooking to become tender.
Is this curry very spicy?
This Leftover Lamb Curry Recipe balances aromatic spices without overwhelming heat. You can easily adjust the garam masala and peppercorns to suit your personal spice preference.
What can I substitute for plain yogurt?
If you don’t have yogurt on hand, coconut milk or cream can be used to add a similar richness and smoothness, lending a subtly different but delicious flavor.
Can I make this curry on the stovetop?
Yes, simply sauté the aromatics in a heavy-bottomed pan, add the spices and liquids, then simmer gently until warmed through and flavors marry—this will take a bit longer than the pressure cooker method.
What if I don’t have all the whole spices?
No worries! The ground versions are often easier to find and can be used in equal measure, though the flavor might be slightly less layered without the whole spices infusing during cooking.
Final Thoughts
This Leftover Lamb Curry Recipe is one of those gems that turns your fridge finds into a comforting feast with minimal effort. It’s warm, inviting, and packed with spices that make every bite sing. I highly encourage you to give it a try—it’s a wonderful way to transform your leftovers into something truly special and share-worthy.
Print
Leftover Lamb Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
Description
A flavorful and comforting leftover lamb curry made by simmering tender lamb cubes in a rich blend of aromatic spices and tomato paste, finished with creamy yogurt for a delicious meal perfect for serving with rice or naan.
Ingredients
Primary Ingredients
- 1/4 cup olive oil
- 1 large yellow onion, diced
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 bay leaves
- 4 whole cloves
- 10 peppercorns
- 3 cardamom pods (or 1 teaspoon ground cardamom)
- 1 cinnamon stick (or 1 teaspoon ground cinnamon)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon turmeric
- 2 teaspoons coriander
- 2 teaspoons garam masala
- 2 cups chicken broth
- 6 ounces canned tomato paste
- 3 to 4 cups leftover lamb, cubed
- 1/2 cup plain yogurt
Instructions
- Sauté Aromatics: Turn the electronic pressure cooker to the sauté function. Once hot, add the olive oil, diced onion, minced garlic, and minced ginger. Sauté for about 3 minutes until the onion starts to become tender and fragrant.
- Add Spices and Lamb: Add bay leaves, whole cloves, peppercorns, cardamom pods, cinnamon stick, kosher salt, turmeric, coriander, garam masala, chicken broth, tomato paste, and cubed leftover lamb to the pot. Stir everything together thoroughly, scraping the bottom of the pot to prevent sticking or burning.
- Pressure Cook: Seal the lid and turn the steam vent to the sealing position. Select the pressure cook setting, set the timer for 12 minutes, and start the cooking cycle.
- Release Pressure: When cooking is complete, perform a quick release of the steam vent to release pressure. Open the lid carefully once the pressure has fully released.
- Final Touch: Remove the cinnamon stick and bay leaves from the curry. Stir in the plain yogurt slowly to combine. Serve immediately, ideally with rice, pilaf, or naan bread.
Notes
- Using leftover lamb makes this dish quick and easy to prepare.
- Adjust the quantity of spices to suit your taste preferences.
- Yogurt adds creaminess and balances the spices—use full-fat for best flavor.
- Be careful during quick pressure release to avoid steam burns.
- Serve with steamed basmati rice or warm naan bread for an authentic experience.
