Whether it's leftover lamb from Easter Sunday or a Sunday roast, this is the perfect dairy-free recipe to use it up. Leftover lamb is simmered in peanut butter, coconut cream and passata to make it extra rich and unctuous.
Taking just 15min to prep, this curry recipe will become a midweek staple.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Cal/Serv:
361
Ingredients
2tsp.
vegetable oil
1
onion, finely chopped
2
garlic cloves, crushed
3
cm piece fresh root ginger, peeled and grated
2
mixed colour peppers, deseeded and cut into even chunks
2Tbsp.
mild curry spice paste, we used Patak’s
1/2
tsp ground cardamom seeds, from about 6 green pods
1/2tsp.
hot chilli powder
2Tbsp.
smooth peanut butter
2Tbsp.
tomato purée
750g
passata
150ml
coconut cream
400g
cooked lamb, roughly shredded or chopped
Large handful coriander leaves, roughly chopped
Coconut yogurt, to serve, optional
Directions
Step 1Heat oil in a medium pan over medium heat, add onion and cook for 15min, stirring occasionally, until softened. Add the garlic and ginger and cook for 1min, until fragrant.
Step 2Add the peppers, curry paste, ground cardamom, chilli powder, peanut butter and tomato purée and cook for 2min, stirring continuously. Add the passata, coconut cream and some seasoning, stir. Bring to a simmer and bubble for 20min, stirring occasionally.
Step 3Add lamb and continue to cook for 5min until lamb is piping hot. Stir in the coriander and top with a spoonful of yogurt, if using. Serve with rice or breads
You can use any leftover meat, or fish in this curry. Make the base and then add the cooked meat/fish for the last 5min to heat through, until piping hot.
If you want to make this curry vegan, then simply leave out the leftover lamb and add chickpeas or lentils. Just check that your curry paste is vegan!
Don't have peppers? No worries, use courgettes, butternut squash or peas instead.
Serve with rice, poppadoms, naan, chapati, paratha or just as is!
You can store your leftover lamb – covered – in the fridge for up to two days. You can freeze your leftover lamb for up to 1 month. Defrost in the fridge overnight before using.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
