Pot Roast Leftover Lamb Curry

Easter at Home

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Make the most of leftover roast lamb this Easter with this flavour-packed leftover lamb curry made with our Simply Home Cast Iron Casserole Dishes. Shop our Simply Home range online now by clicking here.


2 onions , roughly chopped

1 large garlic clove , chopped

1 thumb sized piece ginger , peeled and chopped

2 tbsp oil

4 tbsp medium curry paste

400g can chopped tomatoes

1 red chilli , halved and seeds removed

1 cinnamon stick

200ml lamb stock

500-700g leftover roast lamb , chopped into large chunks

1 small bunch of coriander , roughly chopped

cooked basmati rice , naan bread and natural yogurt, to serve



Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste. 


Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.


Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt. 

Recipe source: bit.ly/3fv6VzQ

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