Jamie Oliver Leftover Lamb Curry Recipes

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AROMATIC LAMB CURRY



Aromatic lamb curry image

Provided by Jamie Oliver

Categories     Lamb Recipes     Curry

Time 1h10m

Yield 4

Number Of Ingredients 5

400 g lamb shoulder, bone out
2 large onions
2 large aubergines, (800g total)
2 tablespoons rogan josh curry paste
200 g natural yoghurt

Steps:

  • Preheat the oven to 180ºC/350ºF/gas 4.
  • Put a large shallow casserole pan on a high heat.
  • Dice the lamb into 3cm chunks and place in the pan, fat-side down.
  • Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan.
  • Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.
  • Taste the curry, season to perfection, ripple through the yoghurt, drizzle over ½ a tablespoon of extra virgin olive oil, hit it with lots of black pepper, and serve.

Nutrition Facts : Calories 375 calories, Fat 24.8 g fat, SaturatedFat 10.3 g saturated fat, Protein 23 g protein, Carbohydrate 15.9 g carbohydrate, Sugar 13.5 g sugar, Sodium 1.1 g salt, Fiber 2.6 g fibre

EASY LEFTOVER LAMB CURRY



Easy Leftover Lamb Curry image

Don't know what to with with leg of lamb leftovers? This easy lamb curry recipe will not disappoint! This recipe is also great with chicken! Serve with optional cilantro, shredded coconut, and peanuts as garnishes.

Provided by Hkwilkins1

Time 35m

Yield 6

Number Of Ingredients 8

2 cups diced leftover roast lamb
½ teaspoon salt
3 tablespoons butter, divided
1 medium onion, chopped
2 tablespoons mild curry powder
1 cup chicken broth
⅓ cup golden raisins
3 cups cooked white rice

Steps:

  • Sprinkle lamb with salt. Heat 1 tablespoon butter in a nonstick pot or large, deep skillet over medium heat. Cook and stir lamb in the hot butter until heated through, about 5 minutes. Remove meat and keep warm.
  • Melt remaining butter in the same pot over medium heat and cook and stir onion until golden, 7 to 10 minutes. Stir in curry. Cook for 1 minute. Return meat; add broth and raisins. Bring to a boil. Reduce to a simmer, cover, and cook for 10 to 12 minutes. Serve over rice.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 32.7 g, Cholesterol 85.7 mg, Fat 18.7 g, Fiber 1.7 g, Protein 22.2 g, SaturatedFat 8.9 g, Sodium 481.6 mg, Sugar 6.5 g

LEFTOVER LAMB CURRY



Leftover lamb curry image

Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast

Provided by Esther Clark

Categories     Dinner, Supper

Time 1h40m

Yield Serves 4-6

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 393 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium

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