old school left-over lamb ‘curry’

Well now, its not as easy as you might think to make a left-over lamb curry look appetizing…this is the best I could do given it was a quick snap before eating dinner last night! OK – so this is my official disclaimer – this is not a proper curry, it’s a made-up old-school version like my Mum and grandmother used to make to use up roast lamb left-overs. The thing is that despite the fact that it is kind of dorky, it is also very, very delicious with a lovely balance of heat and sweetness (not too sweet!) and if you use left-over roast lamb shoulder in particular, although leg is fine, you can be guaranteed that it will super-tender. Just about to get stuck in to testing recipes for a decadent Valentines Day dessert – putting on weight just looking at the ingredients on the bench – and still tossing up between Espresso Chocolate Cheesecake, Chocolate Cherry Tart or Lemon & Lime Mini Tarts…any suggestions?!?

 You will need 4 cups of left-over roast lamb for this recipe
2 tbsp olive oil
1 onion, chopped
1 large stick celery, finely sliced
1 thumb size piece of fresh ginger, grated
2 tsp curry powder
1 tsp garam masala
sea salt and freshly ground black pepper
1 cup lamb or vegetable stock
1 tbsp plain flour
2 small green apples, peeled and cubed
1 tbsp tomato paste
1/2  cup tomato or mango chutney
½ cup cream
½ cup sultanas or 1/4 cup each currants and sliced dried apricots
1/2 cup fresh coriander leaves
1/4 cup lightly toasted flaked almondsrice and soft bread rolls to serve
Chop lamb roughly and put to one side. Heat oil in a large heavy based casserole dish and
cook onion, celery, ginger, curry powder, garam masala, sea salt and pepper together over a
medium heat for 12-15 minutes until the onion is softened. Add flour and lamb stock, stir well and cook 5 minutes. Add apple, tomato paste, chutney, cream, sultanas and lamb and
continue to cook, stirring occasionally for a further 20-25 minutes
until it is all heated through and blended and you are using all your
will power not to eat it out of the pot. Cook rice according to packet instructions and serve lamb curry with a good sprinkling of coriander and flaked almonds, and some fresh soft bread rolls. Serves 4-6



  1. This was the best ever receipe even my 14 year old loved it and asked when are we having it again he even ate the apple in it and didnt even know the apple was in their. AWSOM THANKS

  2. Thankyou for this great recipe. I made it tonight and we both really liked it, I will be making it again.

  3. Just chanced upon this recipe and your lovely blog while looking for some inspiration for the leftover lamb in my fridge. Can’t wait to try this recipe and I suspect I’ll be back to try more as everything looks delicious!

  4. OMG – just happened upon this, memory lane from mum and nana! Well, more mum really, don’t think nana knew what a curry was!
    I didn’t overly care for this as a child – my taste buds have done some ‘adulting’ since then. Roll on winter, I’ma roast a shoulder of lamb specifically for this, haha

  5. Awesome recipe. Reminds me of my mother’s left over lamb recipe. I did adjust it a bit, because I cannot help lt. A couple of cloves of garlic and some Chile flakes. Delicious. Thank-You!

    1. Those sound like perfect additions Maureen – I’m so glad you enjoyed it! 🙂

  6. Why ρeoplе ѕtill make uѕe of to read newѕ papers when іn thіs technological globe all is presented on net?

  7. Made it over Christmas, fantastically simple easy to make tastes great.
    Made too much, batched up the rest for the freezer tastes just as delicious from the freezer.


Leave a Reply

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