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.
Leftover Lamb Korma
- 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)
- 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.
If you don’t have any 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.
Nutrition information is approximate and meant as a guideline only.
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! They also have a wonderful website, full of tasty and easy lamb recipes that go way beyond the traditional roast lamb we all know and love.
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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