Leftover lamb curry
Serves: 4
Prep time: 15 mins Total time: 
Recipe photograph by Stuart West
Leftover lamb curry
Rustle up this easy, flavour-packed curry using leftover roast lamb and a shortcut spice paste. Pile over rice and serve with yogurt and any mint sauce you have to hand
Serves: 4
Prep time: 15 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
786Kcal
Fat
46gr
Saturates
16gr
Carbs
51gr
Sugars
7gr
Fibre
6gr
Protein
40gr
Salt
2.6gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 500g leftover roast lamb, torn or cut into chunks
- 2 tbsp vegetable oil
- 25g unsalted butter
- 1 red onion, diced
- 1 tbsp garlic and ginger paste
- ½ x 283g jar Patak’s rogan josh spice paste
- 1 x 400g tin chopped tomatoes
- ½ tsp sugar
- 1 tbsp thick yogurt, plus extra to serve
- juice of ½ lemon
- 2 x 250g pouches microwave pilau rice
Step by step
Spice it up
Prefer a milder curry? Try swapping the rogan josh paste for korma spice paste instead.
- Season the leftover lamb with salt and black pepper, then toss with the oil. Heat a frying pan over a medium-high heat, then add the lamb and cook until browned and crispy. Remove the lamb with a slotted spoon and set aside on a plate.
- Add the butter and most of the onions (reserving some to serve) to the pan. Sauté over a medium heat for 6-8 minutes, until softened, scraping everything up from the bottom of the pan. Add a tablespoon of water, if needed. Stir in the garlic and ginger paste and the curry paste and cook for 2 minutes. Reduce the heat to low, then add the tinned tomatoes and sugar. Fill the empty tomato can with water and pour into the pan. Return the lamb and simmer for 15-20 minutes.
- Heat the pilau rice according to pack instructions. Finish the sauce with the yogurt and a squeeze of lemon (to taste). Scatter with the reserved red onion and serve with the rice and extra yogurt.
