Leftover Lamb Korma

4.75 from 4 votes

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!!)

Course Curry, Main Course

Cuisine British, Fusion, Indian

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 478kcal

Author Eb Gargano

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)

Metric - US Customary

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

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.

Nutrition