Description
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.
Ingredients
- 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)
Instructions
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.
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.
Pour in the chopped tomatoes. Stir, season with salt and pepper, and let the mixture simmer for 10 minutes, stirring occasionally.
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.
If desired, stir in coconut milk or natural yogurt for a creamier texture. Simmer for another 5 minutes.
Squeeze over a bit of fresh lemon or lime juice for brightness. Garnish with chopped coriander and serve hot.