Leftover lamb and spinach curry

    45 min

    Lamb leftovers are transformed into an aromatic and flavourful curry in under an hour with this great recipe. Perfect for a Monday night to use up what's left of the Sunday lamb roast.

    135 people made this

    Serves: 4 

    • 2cm piece root ginger
    • 1 onion, chopped
    • 3 cloves garlic
    • 1 small red chilli, seeded
    • 2 tablespoons curry powder
    • 3 tablespoons sunflower oil
    • 3 handfuls fresh spinach
    • 1 tablespoon black mustard seeds
    • 3 carrots, sliced
    • 2 red peppers, seeded and chopped
    • 1 (400g) tin chopped tomatoes
    • 1 (160ml) tin coconut milk
    • salt and pepper, to taste
    • 600g cooked lamb, diced
    • chopped fresh coriander, to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a food processor combine the ginger, onion, garlic, chilli, curry powder, 1 tablespoon of the sunflower oil and half of the spinach and blend until it becomes a smooth paste.
    2. In a wok over a medium heat, heat the remainder of the oil and add the mustard seeds. Cook and stir for 1 minute until popped. Add the carrots, peppers and curry paste and cook and stir for 4 minutes until fragrant. Add the contents of the tin of tomatoes followed by the coconut milk. Season well then add the lamb and some fresh coriander (reserve a little to garnish). Simmer gently for 20 minutes until the sauce is thick and creamy then stir through the remainder of the spinach until wilted. Serve hot garnished with fresh coriander.

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    Reviews in English (3)


    Yummy, didn't have enough curry powder used garam masala and 2 chillies  -  07 Sep 2015


    Definitely will make again. I used leftover leg of lamb I slow cooked the night before. My son asked what this was called because he has had it in a restaurant before. The only thing I did different was to add more coconut milk, about double to what the recipe said.  -  27 Sep 2015


    if your not a fan of peppers as i .I cut back to only 1 small pepper and it still overpowered all the flavours shame really was looking forward to try it  -  09 Mar 2017