• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
  • Mobile Menu

    • Facebook
  • ×
    • Slices of chocolate loaf cake with a covering of chocolate.
      Chocolate ice cream loaf cake
    • Sliced pot roast of brisket on a serving platter, garnished with rosemary, with potatoes and carrots on the side.
      Braised brisket pot roast with tasty capsicum gravy
    • A dish of meatballs in curried onion sauce on a table next to a bowl of peas and a dish of rice.
      South African-style curried meatballs - oven-baked in rich gravy
    • A cream scone cut in half, spread with butter and topped with strawberry compote.
      Strawberry cream scones - no butter needed
    • A collage of 9 of the recipies featured in this dinner pie collection.
      23 Dinner pie recipes - easy to make, delicious to eat
    • A slice of baked yoghurt cheesecake on a plate, topped with blueberry compote.
      Easy baked yoghurt cheesecake with blueberry compote
    • A white dinner plate with minced beef hash, baked beans and a side of green salad.
      Easy minced beef hash - old-fashioned comfort food
    • A collage of varrious pasta dishes.
      24 pasta recipes with a twist - quick suppers and simple salads
    • A slilver cake dish filled with choc chip meringue cookies.
      Crispy choc chip nut meringue cookies
    • A crispy pork hock on a pile of mashed potatoes, surrounded with gravy on a white plate.
      Crispy oven-baked pork hocks with red wine gravy
    • A forkful of risotto alla Milanese being lifted from a serving dish.
      Simple risotto alla Milanese - made without wine
    • A blue serving dish with beef osso buco garnished with parsley.
      Rich and tender boneless beef shin osso buco
    Home » Recipes » Curry recipes

    Leftover lamb curry

    Published: May 20, 2019 · Modified: Apr 21, 2025 by VJ · This post may contain affiliate links · 6 Comments

    Jump to recipe

    If you've got any leftover lamb, why not turn it into a delicious leftover lamb curry, with lots of vegetables and gravy? This is a quick and easy meal that you can have on the table in less than half an hour, but it will taste as though you've been slaving over a stove all day!

    A close-up of a dish of leftover lamb curry, showing the meat and vegetables in the thick gravy.
    Jump to:
    • Is this lamb curry very spicy?
    • What you will need
    • What to do
    • Serving suggestions
    • FAQ
    • Save for later
    • Related recipes
    • 📋The recipe

    This leftover lamb curry recipe is based on my easy lamb curry recipe which is made with fresh lamb. I've carried the same flavours through into this leftover lamb recipe so you can have a delicious lamb curry in almost no time at all.

    This recipe is the perfect way to use up leftover lamb so that nothing goes to waste. I've used fresh vegetables in this recipe, but there's absolutely nothing stopping you from chopping up any leftover vegetables you have and adding those instead.

    Whenever I have leftover lamb from a roast, I chop it into small pieces, and then pack it into a Ziploc bag and freeze it for when I want to make this recipe. Leftover lamb stored in this way will keep for up to 3 months. To use it, I take it from the freezer and defrost it in the refrigerator overnight. Or if I'm in a hurry I defrost it in the microwave for a few minutes while I prepare the vegetables.

    Because the lamb is already cooked, this meal is ready in the time it takes the vegetables to cook.

    My favourite way of serving this leftover lamb curry is either in pita bread or with a crusty bread roll to mop up the delicious gravy. However, if you are looking for a more substantial meal, it is equally good served over a helping of fluffy white rice.

    This recipe originated years ago when I lived in South Africa. You will find that most South African curry recipes tend to call for one or two tablespoons of fruity chutney. The sweetness of the chutney really brings out the flavour of the spices, and I've included a small amount of chutney in this recipe too.

    I'm a bit of a wimp where chilli is concerned, so I tone down the amount of chilli I add. If you prefer more heat you can simply up the chilli flakes to your own taste. Either way, there is a ton of flavour in this curry. I hope you enjoy it as much as we do!

    Close up of leftover lamb curry with potatoes, peas and other vegetables.

    Is this lamb curry very spicy?

    You can make this leftover lamb curry as mild or as spicy as you like.

    As with all curries, the flavour comes from the mix of spices, but the heat is governed by the amount of chilli you add.

    If you want a mild curry adjust the amount of chilli or leave it out altogether.

    If you prefer a hotter curry then add more chilli.

    What you will need

    Equipment

    As far as equipment is concerned, you will need a large pan with a lid. I like to use a saute pan, but you could get away with a large saucepan instead. You will also need a sharp knife and a chopping board for cutting up the vegetables.

    Ingredients

    The actual quantities of ingredients will depend on how much lamb you have left over, and I've estimated the approximate amount of meat and vegetables you will need per person. The recipe card at the bottom of the post provides quantities for enough leftover lamb curry to feed between 4 to 6 people.

    Ingredients for leftover lamb curry.
    • Leftover roast lamb - this should be cut into bite-sized pieces. You should aim to have about one cup of diced lamb per person - or even less for smaller appetites.
    • Vegetables - I used diced celery, onions and carrots. If you have vegetables left over from your roast you could use those instead, however, I recommend that you use freshly chopped onions as these will be fried with the spices. Once again you will need about one cup of vegetables per person.
    • Frozen peas - I know that these are vegetables 🙂 but I'm including them separately because I think the curry really benefits from the sweetness that the peas add.
    • Potatoes - this is one medium potato per person and should be cut into quarters.
    • Tinned tomatoes - I used an entire tin. If you are making a smaller portion you could use half a tin and freeze the remainder for a later meal.
    • Stock - this is simply a chicken or vegetable stock cube dissolved in one cup of water.
    • Fruit chutney - if you don't like sweetness in your curry you can leave it out, but if you do, I recommend adding a scant teaspoon of sugar to counteract the tartness of the tomatoes.
    • In addition, you will need a couple of tablespoons of sunflower oil for frying the spices and the vegetables, and also salt and pepper for seasoning if needed.
    • You may also like to add one or two crushed garlic cloves along with the onions.

    Spices

    These are the spices I used. If you don't have all these spices you can use your favourite brand of curry powder from the supermarket. When I lived in South Africa I used a brand called Rajah, which had a lovely blend of flavours. Since coming to the UK I haven't been able to find a brand that I like, so I tend to mix my own spices.

    • garam masala
    • dried chilli flakes (adjust according to your own taste)
    • mustard seeds
    • cumin seeds
    • ground coriander
    • turmeric
    • ground cumin
    • ground cinnamon
    • ground cardamom
    • bay leaves (optional)

    What to do

    Preparation

    • Cut the leftover lamb into bite-sized pieces and set aside.
    • Peel and chop the potatoes, carrots, celery and onions and set aside. Make the pieces quite small (about half an inch or 1cm in size).
    • If you don't have fresh stock, dissolve a chicken or vegetable stock cube in a cup of boiling water.
    • Measure all the spices out into a small bowl - this way you won't forget anything!
    Spices frying in a frying pan.

    Heat a tablespoon of sunflower oil in a large pan and tip in all the spices (except the bay leaves). Stir them over moderate heat for a minute or two until they release their aromas.

    Cubes of lamb coated with spices in a frying pan.

    Add the cubed lamb and stir well to coat the lamb with the spices. Remove the lamb to a plate and set aside while you fry the vegetables.

    Carrots, onions and celery pieces frying in a frying pan.

    Add another splash of oil to the same pan and then fry the onions, celery and carrots (still on moderate heat) until the onions start to turn translucent.

    Raw potatoes, stock and tinned tomatoes added to the lamb curry.

    Add the tinned tomatoes, stock, chutney, bay leaves (if using) and potatoes. Half-fill the tomato can with water and add that too.

    Cooked potatoes and tomatoes with curry sauce ready for the lamb to be added.

    Cover the pan with a lid and bring to the boil, then turn the heat down to a strong simmer.

    Cubed lamb added to cuirry sauce in a frying pan.

    Stir in the lamb and continue to simmer for 25 to 30 minutes until the vegetables are cooked and the flavours of the spices have combined into the sauce.

    A finished dish of leftover lamb curry with the addition of frozen peas.

    Stir in the peas then taste for seasoning and add salt and ground black pepper to your own taste.

    You should find that the sauce has thickened sufficiently. If you feel it needs thickening, make a slurry with a tablespoon of cornflour mixed with 2 or 3 tablespoons of water. Stir it slowly into the curry on moderate heat until it has thickened to your liking. You may not need all the cornflour mixture.

    Serving suggestions

    There are several ways that you can serve this lamb curry:

    • Warm pita bread in the oven or microwave, or heat gently in a dry frying pan on the stove. Fill the warmed pita bread with the lamb curry mixture.
    • If you don't want to use pita bread, you could serve this leftover lamb curry over a bowl of white rice.
    • My favourite way of serving this lamb curry is to serve it as you would a stew, in a bowl with lots of crusty bread for mopping up the juices.
    Leftover lamb curry in pita bread on a white plate.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    FAQ

    Can I freeze leftover lamb curry?

    Absolutely - this curry freezes beautifully. Just allow it to cool and transfer it to suitable freezer containers in meal-sized portions. You can freeze it for up to 3 months.
    To use, allow it to defrost in the refrigerator (or use the microwave) and reheat it in a saucepan on the stove until piping hot.

    How long can I store this in the refrigerator?

    You can store this lamb curry in the refrigerator for up to 3 days. The flavour actually gets even better on standing!

    Why do South Africans add chutney to curries?

    This is a tradition that has been picked up from the Cape Malay community who were originally brought from Indonesia and parts of Africa as slaves in the early 17th century. Their cuisine is based on their love of combining fruit such as apricots with exotic spices. Even though they do add chilli to their curries it is only in small amounts, to enhance rather than overpower the other flavours.

    Are there any other South African curries?

    The other popular South African curry is known as Durban curry, and is probably the only curry in the world to be named after a city! This is a reddish-coloured, slightly oily extremely hot and spicy curry, its origins going back to 1860 when the first Indian labourers arrived to work on the sugar plantations.  
    Legend has it that when the labourers went to work they took left-over curry from the previous nights' supper for their lunch.  Instead of a container, they carried their curry in a hollowed-out loaf of bread, and so the famous South African bunny chow was born.

    Save for later

    Why not pin this recipe for leftover lamb curry to one of your Pinterest boards so you can find it easily? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    You can find these and similar recipes on my curry recipes page.

    • Overhead shot of beef curry pie with a corner cut away to show the filling.
      Curried beef pie
    • Closeup of a curried chicken pie on a plate.
      Curried chicken pies
    • Beef curry and rice in a dish with a fork.
      Spicy ground beef curry and rice
    • A serving of butter chicken on rice in a white dish.
      Easy butter chicken (Murgh Makhani)

    And of course, no curry is complete without an accompanying dish of fluffy rice

    • How to cook rice in the microwave
    • How to cook rice in the oven
    • How to make pilau rice

    📋The recipe

    A close-up of a dish of leftover lamb curry, showing the meat and vegetables in the thick gravy.

    Leftover lamb curry

    If you've got any leftover lamb, why not turn it into a delicious leftover lamb curry, with lots of vegetables and gravy? This is a quick and easy meal that you can have on the table in less than half an hour, but it will taste as though you've been slaving over a stove all day!
    Recipe by: Veronica
    Main Course
    South African inspired
    Calories 806
    Prep 10 minutes minutes
    Cook 30 minutes minutes
    Total Time 40 minutes minutes
    Servings: 4 - 6 people
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 5 votes

    (Click the stars to rate this recipe)

    Equipment

    • Sharp Knife
    • Chopping Board
    • Large frying pan with lid

    Ingredients

    • 3 to 4 cups leftover roast lamb cubed
    • 4 medium Potatoes quartered
    • 1 large carrot cut into 1 cm dice
    • 1 stalk celery cut into 1 cm slices
    • 2 medium onions cut into 1 cm dice
    • 2 cloves garlic (optional) minced
    • 14 ounces / 400 gram tin chopped tomatoes
    • ½ cup frozen petit pois or garden peas
    • 2 tablespoons fruit chutney
    • 1 teaspoon sugar optional
    • 2 - 3 tablespoons sunflower oil for frying spices and onion
    • 1 cup chicken stock You can substitute chicken stock with 1 stock cube dissolved in 1 cup boiling water
    • 1 tablespoon cornflour mixed to a thin paste with a little water for thickening if necessary
    • Salt and pepper to taste

    Spices

    • 1½ teaspoon garam masala
    • 1 teaspoon ground cumin
    • 1 teaspoon cumin seeds
    • 1 teaspoon ground coriander
    • 1 teaspoon yellow mustard seeds
    • 1 teaspoon turmeric
    • 1 teaspoon dried chilli flakes adjust according to your own taste
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground cardamom
    • 2 Bay Leaves optional - remove before serving

    Instructions

    • Peel and chop the vegetables set aside.
      4 medium Potatoes, 1 large carrot, 1 stalk celery, 2 medium onions
    • Chop the meat into cubes and set aside.
      3 to 4 cups leftover roast lamb
    • Measure the spices (except the bay leaves) into a small bowl
      1½ teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon dried chilli flakes, 1 teaspoon yellow mustard seeds, 1 teaspoon ground coriander, 1 teaspoon turmeric, ½ teaspoon ground cinnamon, ½ teaspoon ground cardamom
    • Heat a tablespoon of sunflower oil in a large pan and tip in all the spices (except the bay leaves). Stir them over moderate heat for a minute or two until they release their aromas.
    • Add the cubed lamb and stir well to coat the lamb with the spices. Remove the lamb to a plate and set aside while you fry the vegetables
    • Add another splash of oil to the same pan and then fry the onions, celery and carrots (still on moderate heat) until the onions start to turn translucent.
      2 - 3 tablespoons sunflower oil, 2 cloves garlic (optional)
    • Add the tinned tomatoes, stock, chutney, bay leaves (if using) and potatoes. Half-fill the tomato can with water and add that too.
      14 ounces / 400 gram tin chopped tomatoes, 2 tablespoons fruit chutney, 1 teaspoon sugar, 1 cup chicken stock, 2 Bay Leaves
    • Cover the pan with a lid and bring to the boil, then turn the heat down to a strong simmer.
    • Stir in the lamb and continue to simmer for 25 to 30 minutes until the vegetables are cooked and the flavours of the spices have combined into the sauce.
    • Stir in the peas then taste for seasoning and add salt and ground black pepper to your own taste.
      ½ cup frozen petit pois or garden peas, Salt and pepper
    • You should find that the sauce has thickened sufficiently. If you feel it needs thickening, make a slurry with a tablespoon of cornflour mixed with 2 or 3 tablespoons of water and stir that slowly into the curry until it has thickened to your liking. You may not need all the cornflour mixture.
      1 tablespoon cornflour mixed to a thin paste with a little water

    Notes

    When thickening with the cornflour mixture, you may find that you don't need it all.  The amount you will need depends on the liquid that is in the pot.  Drizzle it in slowly, stirring until the desired consistency is reached and discard any remaining cornflour.
    Don't forget to remove the bay leaves before serving
    Serve either on a bowl of white rice, in a warmed pita bread, or in a bowl with crusty bread for mopping up the sauce.
    This curry is suitable for freezing and can be frozen for up to 3 months.

    Nutrition

    Calories - 806kcal | Carbohydrates - 74g | Protein - 62.4g | Fat - 28.2g | Saturated Fat - 8.2g | Cholesterol - 168mg | Sodium - 866mg | Potassium - 1456mg | Fiber - 9.4g | Sugar - 8.4g | Calcium - 167mg | Iron - 9mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
    Share on Facebook Share on Twitter

    If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

    If you'd like to continue browsing, just click on this link to all my recipes.

    What do you make with leftover lamb?  Let me know in the comments below.  I'd love to hear from you.

    More Curry recipes

    • A dish of slow cooker chicken curry next to a small bowl of brown rice.
      Easy slow cooker chicken curry
    • Close up of slices of curried slow cooked lamb on a bed of rice and peas.
      Slow cooker curried leg of lamb (in foil)
    • A black serving dish filled with chicken tikka masala with a dish of white rice in the background.
      Slow cooker chicken tikka masala
    • Two chicken tikka skewers on a bed of rice, smothered in creamy tikka sauce.
      Chicken tikka skewers
    187 shares
    • Share on Facebook1
    • Tweet

    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      5 from 5 votes (1 rating without comment)

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Juliana Gill

      April 21, 2025 at 6:45 pm

      5 stars
      Lovely, very tasty and super quick.
      Thank you.

      Reply
      • VJ

        April 22, 2025 at 7:42 am

        You are very welcome!

        Reply
    2. GrannyC

      April 20, 2025 at 9:01 pm

      5 stars
      Delicious and easy to follow recipe as always, thank you

      Reply
      • VJ

        April 21, 2025 at 7:14 am

        Thank you for taking the time to commment. I'm so pleased you like this recipe - it's one of our favourites too! My husband often says 'Let's have roast lamb for dinner so you can make that curry with the leftovers.'

        Reply
    3. Denise Du Plessis

      May 26, 2019 at 12:40 pm

      5 stars
      Quick and easy!!! I find your choice of recipes very interesting!!!
      Loooove your SA mehod of cooking....
      Well Done

      Reply
      • admin

        May 28, 2019 at 10:57 am

        5 stars
        Thanks Denise. Please keep checking back. It's still early days yet, but I've got loads more up my sleeve 🙂

        Reply

    Primary Sidebar

    A picture of Veronica in the garden in front of a pink-flowering shrub.

    Hi, I'm Veronica! Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years.

    More about me →

    Readers favourites

    These are my most viewed recipes:

    • Sliced silverside on a plate with carrots and potatoes.
      Slow-cooker beef silverside
    • Slices of oven-baked gammon on a serving dish.
      Easy oven-baked gammon
    • Overhead shot of a white serving bowl filled with beef and kidney stew. There is a large wooden spoon at the side of the bowl.
      Slow-cooker beef and kidney stew
    • A slice of bacon and egg pie on a plate
      Proper bacon and egg pie
    • A pile of crusty German bread rolls.
      Crusty German bread rolls (Brotchen)
    • A dish of twice-cooked pork belly garnished with sesame seeds and spring onions.
      Twice cooked pork belly - with a sticky glaze

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Subscribe

    • Subscribe to my newsletter and get a free recipe ebook.

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 www.foodleclub.com

    Copyright © 2025 Foodleclub.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.