If you have leftover roast lamb, turn it into a comforting leftover lamb curry packed with vegetables and a rich gravy. This quick, flavourful meal takes under half an hour to prepare because the lamb is already cooked, yet it tastes as though it’s been simmering all day.
This recipe follows the same flavours I use for an easy fresh lamb curry but adapted for cooked, leftover meat. Using pre-cooked lamb makes the dish faster to assemble while still delivering deep curry flavours.
It’s an excellent way to use leftover lamb so nothing goes to waste. I use fresh vegetables here, but feel free to add any leftover roast vegetables you have; they’ll work well in the sauce.
When I have leftover roast lamb I usually chop it into bite-sized pieces and freeze it in a Ziploc bag for future meals. Properly stored, leftover lamb will keep in the freezer for up to three months. Defrost it overnight in the fridge or, if in a hurry, use the microwave briefly while you prepare the vegetables.
Because the lamb is already cooked, the curry is ready in the time it takes the vegetables and potatoes to cook through.
I like to serve this curry in warmed pita bread or with a crusty roll to mop up the sauce. It’s also excellent served over fluffy white rice for a more substantial meal.
This version is inspired by South African curry traditions, which often include a spoonful of fruity chutney. The chutney’s sweetness complements the spices and tomatoes—if you prefer a less sweet curry, reduce or omit the chutney.
I’m cautious with chilli, so I keep the heat moderate. Increase the dried chilli flakes if you prefer a spicier curry. Either way, the dish is full of flavour.
Is this lamb curry very spicy?
You can make this leftover lamb curry mild or spicy. The blend of spices provides the main flavour; the level of heat is entirely up to the amount of dried chilli you add. Omit or reduce the chilli for a mild curry; add more for extra heat.
What you will need
Equipment
You’ll need a large frying pan or saute pan with a lid, plus a sharp knife and a chopping board to prepare the vegetables.
Ingredients
Quantities depend on how much leftover lamb you have. Below are amounts that make enough curry for 4–6 people.
- Leftover roast lamb – cut into bite-sized pieces. Aim for about 1 cup of diced lamb per person (less for smaller appetites).
- Vegetables – I use diced celery, onions and carrots. Fresh onions are recommended because you’ll fry them with the spices. About 1 cup of mixed vegetables per person works well.
- Frozen peas – a small amount of peas adds sweetness and colour to the curry.
- Potatoes – roughly one medium potato per person, cut into quarters or bite-sized pieces.
- Tinned tomatoes – one 400 g / 14 oz tin for the recipe below; if you’re cooking less, use half a tin and freeze the rest.
- Stock – about 1 cup of chicken or vegetable stock (one stock cube dissolved in boiling water is fine).
- Fruit chutney – a couple of tablespoons add a pleasant sweetness; omit if you prefer.
- Sunflower oil or another neutral oil for frying, plus salt and black pepper to taste.
- Optional: 1–2 cloves of crushed garlic to fry with the onions.
Spices
Use the spices below individually or substitute with your favourite curry powder.
- Garam masala
- Dried chilli flakes (adjust to taste)
- Mustard seeds
- Cumin seeds
- Ground coriander
- Turmeric
- Ground cumin
- Ground cinnamon
- Ground cardamom
- Bay leaves (optional)
What to do
Preparation
- Cut leftover lamb into bite-sized pieces and set aside.
- Peel and dice potatoes, carrots, celery and onions into roughly 1 cm pieces.
- If needed, dissolve a stock cube in a cup of boiling water to make the stock.
- Measure the spices into a small bowl so they’re ready to add when you start cooking.
Heat 1 tablespoon of oil in a large pan over moderate heat. Add the measured spices (except bay leaves) and stir for a minute until fragrant.
Add the cubed lamb and toss to coat it in the spices, then remove the lamb to a plate while you fry the vegetables.
Add a splash more oil to the pan and fry the onions, celery and carrots over moderate heat until the onions turn translucent. Add garlic if using.
Stir in the tinned tomatoes, stock, chutney, bay leaves (if using) and the potatoes. Add about half a tin of water from the tomato can to thin the sauce slightly.
Cover the pan and bring to the boil, then reduce to a strong simmer.
Return the lamb to the pan and simmer for 25–30 minutes until the potatoes and other vegetables are tender and the spices have melded into the sauce.
Stir in the frozen peas near the end of cooking, taste, and season with salt and freshly ground black pepper.
If the sauce needs thickening, make a slurry from 1 tablespoon cornflour mixed with 2–3 tablespoons water and stir it in gradually over moderate heat until the sauce reaches your preferred consistency. You may not need all the slurry.
Serving suggestions
Ways to serve this lamb curry:
- Warm pita bread and fill with the curry for an easy handheld meal.
- Serve over white rice for a heartier plate.
- Present it like a stew in a bowl with generous slices of crusty bread to soak up the sauce.
FAQ
Yes. Allow the curry to cool, then transfer to freezer-safe containers in portion sizes. Freeze for up to three months. Thaw in the refrigerator or microwave and reheat on the stove until piping hot.
Store the curry in the refrigerator for up to three days. The flavours often improve after resting overnight.
Adding a fruity chutney is a South African tradition that balances spice with sweetness and complements the tomato-based sauce. It’s a regional flavour preference rooted in the Cape Malay culinary influence.
Durban curry is another popular South African style, known for its deep red colour and spicier heat profile. It has a long history within the country’s diverse culinary traditions.
The recipe
Leftover lamb curry
A quick, comforting curry made from leftover roast lamb, potatoes and vegetables in a spiced tomato sauce. Ready in about 40 minutes.
Author: Veronica
Serves: 4–6 | Prep: 10 minutes | Cook: 30 minutes | Calories (approx): 806 kcal
Ingredients
- 3–4 cups leftover roast lamb, cubed
- 4 medium potatoes, quartered
- 1 large carrot, diced
- 1 stalk celery, sliced
- 2 medium onions, diced
- 2 cloves garlic (optional), minced
- 1 x 400 g / 14 oz tin chopped tomatoes
- ½ cup frozen peas
- 2 tablespoons fruit chutney
- 1 teaspoon sugar (optional)
- 2–3 tablespoons sunflower oil
- 1 cup chicken stock (or vegetable stock)
- 1 tablespoon cornflour mixed with a little water, for thickening (optional)
- Salt and pepper, to taste
Spices
- 1½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1 tsp dried chilli flakes (adjust to taste)
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- 2 bay leaves (optional)
Instructions
- Prepare the vegetables and cut the lamb into bite-sized pieces.
- Heat 1 tablespoon oil in a large pan. Add all the spices except bay leaves and fry for 1–2 minutes until aromatic.
- Add the cubed lamb and toss to coat, then remove the lamb to a plate.
- Add a little more oil and fry the onions, celery and carrots until the onions are translucent. Add garlic if using.
- Pour in the tinned tomatoes, stock, chutney, bay leaves and potatoes. Add about half a tin of water from the tomatoes to loosen the sauce.
- Bring to the boil, then reduce to a strong simmer. Stir the lamb back in and simmer for 25–30 minutes until the vegetables are tender and the sauce has thickened.
- Stir in the peas, adjust seasoning with salt and pepper. If the sauce is too thin, add the cornflour slurry a little at a time until you reach the desired consistency.
- Remove bay leaves before serving. Serve in warmed pita, over rice, or with crusty bread.
Notes
Drizzle the cornflour slurry in slowly and discard any unused slurry. Remove bay leaves before serving. This curry freezes well for up to three months.
Related recipes
Try other curry-style dishes or pies for similar flavours, such as curried beef pie, curried chicken pies, spicy ground beef curry and easy butter chicken.
And of course, a bowl of fluffy rice is a classic accompaniment for any curry.
- How to cook rice in the microwave
- How to cook rice in the oven
- How to make pilau rice
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What do you make with leftover lamb? Share your ideas in the comments—I’d love to hear your suggestions.