Jamie Oliver Leftover Lamb Curry Recipe

This Jamie Oliver Leftover Lamb Curry is the perfect way to give new life to your roast lamb. Packed with bold spices, tender meat, and a rich tomato-based sauce, this recipe transforms leftovers into a comforting and flavorful dish. Ideal for a quick weeknight meal or a cozy weekend dinner, it’s a no-fuss curry that delivers maximum flavor with minimal effort.

What is Jamie Oliver’s Leftover Lamb Curry?

Jamie Oliver’s Leftover Lamb Curry is a fragrant, hearty dish made using pre-cooked roast lamb, onions, garlic, ginger, curry spices, canned tomatoes, and sometimes coconut milk or yogurt. The slow simmering brings out rich flavors while making the most of leftover meat. It’s often finished with fresh herbs and served with rice or flatbread.

Other Popular Lamb Leftover Recipes

• Jamie Oliver Leftover Lamb Moroccan
• Hairy Bikers Leftover Lamb Shepherd’s Pie
• Mary Berry Lamb Dhansak
• Hairy Bikers Slow Cooker Lamb Dhansak

Why You Should Try This Recipe

• Great Use of Leftovers – Nothing goes to waste
• Full of Flavor – Warming spices, herbs, and slow-cooked taste
• Quick and Easy – Ready in under 40 minutes
• Customizable Heat – Adjust spice level to taste
• Comforting and Satisfying – Ideal for batch cooking or freezing

Ingredients Needed to Make Jamie Oliver’s Leftover Lamb Curry

• Leftover Cooked Lamb (400–500g, shredded or chopped)
• Onion (1 large, finely chopped)
• Garlic (2 cloves, minced)
• Fresh Ginger (1 tbsp, grated)
• Curry Powder (1½ tbsp – mild or hot as preferred)
• Ground Cumin (1 tsp)
• Ground Coriander (1 tsp)
• Paprika or Chili Powder (½ tsp, optional)
• Canned Chopped Tomatoes (1 can – 400g)
• Coconut Milk or Natural Yogurt (½ cup – optional for creaminess)
• Fresh Coriander (for garnish)
• Salt and Pepper (to taste)
• Vegetable Oil (2 tbsp)
• Fresh Lemon or Lime Juice (1 tbsp – optional)

Equipment Needed

• Large frying pan or saucepan
• Wooden spoon
• Chopping board and knife
• Grater (for ginger)
• Measuring spoons

Instructions to Make Jamie Oliver’s Leftover Lamb Curry

Step 1: Sauté the aromatics

Heat vegetable oil in a large pan over medium heat. Add the chopped onion and cook until soft and golden, about 6–8 minutes. Stir in the garlic and ginger, cooking for another 2 minutes.

Step 2: Add the spices

Sprinkle in the curry powder, cumin, coriander, and paprika or chili powder. Stir well and cook for 1 minute to toast the spices and enhance their aroma.

Step 3: Add tomatoes and simmer

Pour in the chopped tomatoes. Stir, season with salt and pepper, and let the mixture simmer for 10 minutes, stirring occasionally.

Step 4: Stir in the lamb

Add the chopped leftover lamb to the pan. Reduce heat and let it simmer gently for 15–20 minutes, until the meat is tender and the sauce thickens slightly.

Step 5: Optional – make it creamy

If desired, stir in coconut milk or natural yogurt for a creamier texture. Simmer for another 5 minutes.

Step 6: Garnish and serve

Squeeze over a bit of fresh lemon or lime juice for brightness. Garnish with chopped coriander and serve hot.

What Goes Well With Jamie Oliver’s Leftover Lamb Curry

• Steamed Basmati Rice – Light and fluffy pairing
• Naan or Flatbread – Perfect for scooping up curry
• Raita or Yogurt Dip – Balances the spices
• Pickled Onions or Mango Chutney – Adds tang and sweetness
• Cucumber Salad – Offers freshness and crunch
• Roasted Veggies or Lentils – For a complete meal

Expert Tips for the Best Leftover Lamb Curry

• Shred the Lamb for Better Texture – Helps it absorb more flavor
• Toast the Spices First – This releases deeper flavor
• Let the Curry Rest Before Serving – Enhances taste as it sits
• Add Greens or Veggies – Spinach, peas, or potatoes bulk it up
• Adjust the Heat – Use fresh chili or cayenne for a spicier version

Easy Variations of Jamie Oliver’s Leftover Lamb Curry

• Add Chickpeas or Lentils – Increases fiber and makes it hearty
• Use Greek Yogurt Instead of Coconut Milk – For a tangy creaminess
• Swap in Leftover Chicken or Beef – Same method, different meat
• Add Spinach or Kale – Stir in at the end for added nutrients
• Top with Slivered Almonds or Toasted Seeds – Adds crunch

Best Practices to Store Leftovers

• Refrigerate in an Airtight Container – Keeps for up to 3 days
• Freeze for Later – Store in freezer-safe containers for up to 2 months
• Reheat Gently on the Stovetop – Add a splash of water or stock if needed
• Avoid Reheating Yogurt-Based Versions Too Quickly – To prevent curdling
• Label and Date When Freezing – For easy identification

Nutrition Value (per serving, based on 4 servings)

• Calories: ~410
• Protein: ~28g
• Fat: ~22g
• Carbohydrates: ~20g
• Fiber: ~4g

FAQs

Can I freeze leftover lamb curry?

Yes, this curry freezes well. Let it cool completely, then store it in an airtight container in the freezer for up to 2 months. Defrost in the fridge overnight before reheating.

Can I use other leftovers instead of lamb?

Absolutely. This recipe works well with leftover beef, chicken, or even turkey. Just adjust cooking time so the meat doesn’t dry out.

What’s the best way to reheat lamb curry?

Reheat it gently in a saucepan over low to medium heat, adding a splash of water or stock to loosen the sauce if needed. Stir occasionally until heated through.

How spicy is Jamie Oliver’s leftover lamb curry?

The heat level is moderate, depending on the curry powder and whether you use chili. You can easily adjust by using mild curry powder or omitting added chili.

Final Words

This Jamie Oliver Leftover Lamb Curry is proof that delicious meals can come from yesterday’s roast. With a handful of spices and pantry staples, you’ll create a dish that’s comforting, aromatic, and far from ordinary. It’s a perfect midweek solution that feels like a weekend treat.

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