Had a delicious joint of roast lamb and wondering what to do with the leftovers? How about a quick and easy curry? This Leftover Lamb Korma takes just 25 minutes – perfect for a quick and easy midweek meal. (And if you don’t have any leftover roast lamb, read on – I have tips on how to ‘create’ some leftovers!!)
This year I’ve teamed up with the ‘LAMB. Tasty Easy Fun’ campaign to share my love of lamb and to bring you lots of delicious and easy lamb recipes. A couple of months ago, as part of my role as a ‘Lambassador’ for the campaign, I hosted a giveaway to win a Lambper for Easter (yes, we do love puns 😀 ). And the entry question I posed was ‘What lamb recipe would you most like to see on Easy Peasy Foodie?’
Well, I was deluged with entries and answers (thank you!!) and over the coming months I will endeavour to create as many as I can from your lovely suggestions. Curry was one of the most requested lamb dishes and especially korma, so today I am sharing my delicious Leftover Lamb Korma.
Roast lamb is a really popular choice for Sunday Lunch, and so often there is plenty of yummy leftovers – but what to do with them? Making a curry with leftover roast lamb is a great choice – especially when it is as quick and simple as this one! Perfect for a Monday night fakeaway 😀
And if need any more ideas for your leftover roast lamb then do check out this post: 10 Easy Ideas for your Roast Lamb Leftovers.
But what if you don’t have any leftover lamb? Don’t worry – it’s very easy to ‘create’ some leftover lamb. Simply pan fry 4 lamb leg steaks in a medium-hot pan for 3 minutes each side. Rest for 5-10 minutes, then chop into small pieces and continue with the rest of the recipe.
The creamy flavours of the korma sauce pair beautifully with the delicious tender lamb. I have used my usual recipe for korma, but added in a teaspoon of cumin, as it pairs so nicely with lamb, and just a touch of chilli. The result is an utterly delicious creamy, nutty, delicately spicy sauce…If you prefer your lamb korma completely mild then you can of course leave the chilli out.
You will notice I don’t use any cream, butter or yogurt in my korma – this is partly to keep things a little lighter and partly because I really don’t think it needs it. This sauce is delicious enough without, so why load up with calories unnecessarily? This also means that this curry is suitable for those avoiding dairy.
To make this Leftover Lamb Korma really quick and easy, simply serve with basmati rice and/or naan breads. If you have a little more time, why not try my Easy Peasy Pilau Rice or my Persian Jewelled Rice – both would go brilliantly with this curry. Or, if you are looking for a lighter dinner, you could try my Indian Spiced Cauliflower Rice. If you want an Indian style salad to serve with this curry, I can really recommend my Kachumbar Salad.
If you like this recipe…
…you might also like:
Leftover Lamb Korma
Ingredients
- 2 tablespoons olive or rapeseed oil
- 1 onion sliced finely
- 500 g leftover roast lamb chopped into small pieces (see note)
- 2 cm piece of ginger grated
- 2 garlic cloves grated or crushed
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- ½ teaspoon chilli flakes (or to taste)
- 400 ml tin coconut milk
- 3 tablespoons ground almonds
- 1 tablespoon fresh coriander chopped (plus extra for garnish)
Instructions
- Put the oil in a wide, deep saucepan and add the sliced onions. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft, but not brown.
- Take the lid off and add the grated ginger and garlic together with the turmeric, garam masala, cumin and chilli. Cook for 2 minutes, stirring occasionally.
- Add roughly ¾ of the coconut milk and all of the lamb, turn the heat up and bring to the boil, then turn the heat back down and gently simmer for 10 minutes. If you find the curry becomes too dry, you can add in the rest of the coconut milk.
- After 10 minutes, add the ground almonds and chopped coriander and cook for 1 more minute, then serve with rice and/or naans and garnish with a little more chopped coriander.
Notes
This is a collaborative post with the ‘LAMB. Tasty Easy Fun’ campaign. ‘LAMB. Tasty Easy Fun’ is an EU funded campaign which aims to increase the use of lamb in everyday cooking. Lamb is often considered difficult to cook, expensive, or something to be saved for Sunday roasts. The aim of the campaign is to demonstrate just how tasty, easy and fun lamb is to cook with every day of the week!
Love Lamb? Check out my collection of Easy & Delicious Lamb Recipes
Need more curry inspiration? Check out my collection of Easy Peasy Curry Recipes
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Corina says
This looks delicious and I haven’t made a korma for so so long! I wish I could eat this right now as I’m getting hungry just looking at it and thinking about all those flavours. Thanks so much for sharing with #CookOnceEatTwice x
Eb Gargano says
Thanks Corina – I knew this would be right up your street 🙂 Such an easy curry to make – especially if you have some leftovers to use up! And of course as with any curry, even more delicious the next day!! Eb x
Lathiya says
This looks lipsmacking
Eb Gargano says
Thanks Lathiya – it certainly is!! 😀 Eb x
Monika Dabrowski says
Looks delicious and I love the idea of cooking a family meal using leftover ingredients. I think frugal cooking is something children should be taught at school (much more useful than learning how to make cheesecake and pizza, which are inexplicably part of the curriculum), perhaps we wouldn’t waste so much food as adults. #CookBlogShare
Eb Gargano says
Couldn’t agree more – kids should learn how to make basic healthy meals from scratch and how to cook frugally, how to make a meal plan and a shopping list! No idea what they are taught these days (my kids are still in primary school) but when I was at school we make things like flapjacks and apple crumble. Lovely, but hardly essential – and of course full of sugar! Eb x
Rebecca Smith says
Wowzers! you really cannot beat a home made curry and this looks delicious, I love to use leftover meat from roast dinners and this is inspirational, will be giving this a go as soon as the weather behaves itself!
Eb Gargano says
Thanks! Yep this is such a great way to use up leftover roast lamb – and super simple – perfect for hassle free weeknight cooking. I’d love to know how you get on, if you make it! Eb x
Jacqui Bellefontaine says
So as I start to read Im thinking with two grown boys I seldom have any left over lamb but if I did they would love me to make this so I shall pin for later. But of course you have given the answer to not having leftover lamb so I can see them asking me to make it sooner rather than later.
Eb Gargano says
You know the answer…buy a bigger joint – haha!! But yes, also very easy to ‘create’ some leftovers. Thanks for your kind comments 🙂 Eb x
kate says
This looks really delicious. I normally do korma with chicken but lamb is a good idea for a change. #CookBlogShare
Eb Gargano says
I love chicken korma too – but find lamb korma even more flavoursome, and as you say, lovely for a change. Lamb has such an amazing affinity with Indian spices, especialy cumin, and the creamy nuttyness of this sauce is just fab with lamb! Thanks for your kind comments 🙂 Eb x
TurksWhoEat says
I’m so excited about your collection of lamb recipes! This korma is a wonderful idea for leftover, so glad you shared this!
Eb Gargano says
Haha – it’s no secret that I am a HUGE lamb fan and my collection of lamb recipes is growing nicely…so pleased you like it! Eb x
jenny walters says
Gosh Eb, this looks lush! The very first curry I had was a Korma and I still love them now. Fabulous recipe xx
Eb Gargano says
Thank you so much! It’s a lovely curry, I particularly like my homemade version as it is a little spicier than the standard takeaway one, which can sometimes be a little on the bland side, and I like mine a little less creamy, so I just use coconut milk and no cream. Plus of course, by using leftovers and making at home it’s much more economical than a takeaway! Eb x
Kate - gluten free alchemist says
Korma is one of my favourites. This looks fab and sounds pretty straight forward to make too. Great recipe x
Eb Gargano says
Thanks Kate, this korma is super easy to make – especially if you have leftovers…and so quick. The perfect Monday night #fakeaway!! Eb x
rupreet says
This looks delicious and great for kids too #brillblogposts
Eb Gargano says
Thanks Rupreet – this is an awesome one for kids – the lamb is nice and tender and the sauce is creamy with just a little spice and a touch of sweetness coming from the coconut milk! This would be a fab introductory curry for kids who aren’t used to spiciness, as you can always reduce the chilli or leave it out and then gradually add some in each time. Eb x
five little doves says
This looks delicious! I LOVE lamb korma, infact I love all indian food full stop! #brilliantblogposts
Eb Gargano says
Thank you! I agree with you about Indian food – it is one of my favourite cuisines…along with Mexican and Middle Eastern…and Spanish…and Italian! Basically I just love robust food that is packed with flavour! 😀 Eb x
Kirsty Hijacked By Twins says
I adore using leftovers in meals, they always seem to be so full of flavour. More often than not leftovers are better than the original meal! Thank you for sharing with #CookBlogShare x
Eb Gargano says
Totally agree about leftovers…I often find that with curries and other spices – they are even better the next day after they have had time to ‘develop’. Case in point – I’ve just eaten a chilli for my lunch today that was way better than it was for last night’s dinner (and it wasn’t bad last night!) 😀 Eb x
Mayuri Patel says
I’m a vegetarian and was just checking out the gravy or sauce for the korma. Its so creamy and like how you’ve used coconut milk. Usually the gravy is made with nut meals, yogurt and milk.
Eb Gargano says
Hi Mayuri – thanks for your kind comments…I often find the usual korma sauce a little too creamy and rich for my tastes (not to mention all those calories!) This sauce had just the right amount of creaminess for me and a lovely nutty flavour coming from the coconut milk and ground almonds. I think this sauce would be amazing as a veggie korma – maybe with aubergines and cauliflower, which both go so well with cumin and other curry spices. 😀 Eb x
Chloe says
I love to have my leftover lamb cold with salad, but this has changed my mind. I shall be trying this curry #freefromfridays
Eb Gargano says
Thanks Chloe – do let me know how you get on! I have loads more leftover lamb recipes on my site if you need more inspo 🙂 Eb x
Sam - StressyMama says
This looks amazing! My mouth is watering looking at the pictures haha #Brilliantblogposts
Eb Gargano says
Thanks Sam! Glad to hear I’ve got your mouth watering – the ultimate praise!! Would love to know how you get on if you make it 😀 Eb x
Mandy says
Great looking recipe Eb. Always love a good korma. Also a great idea to crowd source ideas from competition entries. Love it x
Eb Gargano says
Thanks Mandy – I think the korma sauce would work really well as a veggie/vegan curry too – with veggies like aubergine, red pepper and cauliflower…and maybe some chickpeas…the more I talk about this veggie version, the more I really want to make it! Might have to go on my meal plan this week!! The giveaway was so useful in giving me an idea of what my lovely readers really wanted to see on my site…and I have another request recipe coming out this week… Eb x
emma says
Ooh yes please! #freefromfridays
Eb Gargano says
Thanks Emma 🙂
Vicki Ann Francis says
I was looking what to do with a decent size chunk of left over, moroccan flavoured, slow cooked shoulder of lamb. Strongly flavoured already needed something spicy influenced. Google gave me this. Terrific flavours which just married so well with spicy lamb. Just an easy dish and it delivers a great, very quick, evening meal.
Bon Appetit
Eb Gargano says
Hi Vicki – thank you so much for this lovely comment! I am delighted you enjoyed this recipe so much. And thanks especially for taking the time to let me know – it means a lot! Eb 🙂
narelle scrimshaw says
Thank you so much for this Korma Curry recipe, I made it tonight and it was the best curry i have made. I had leftover lamb roast and it was delicious. The only ingredient I didn’t have was Cumin, the shops were all out of it. I also used coconut cream as that was all I had. The amount made enough for two, If my son doesn’t get home soon there will be none left for him. You could use this recipe with chicken or beef and if you want a little something added just put whatever vegies you like. If you happen to be vegetarian you could substitute the meat’s for vegetables. I will certainly be making this one again. Cheers everyone..
Eb Gargano says
Aw, that’s so great to hear! Thank you so much for taking the time to leave a review 😀