Leftover-Lamb Curry

Add a little spice to your dinner routine with this tasty leftover lamb curry recipe. It is sure to be a hit!

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 809
  • Calories from fat: 13%
  • Protein: 44g
  • Fat: 12g
  • Saturated fat: 3.9g
  • Carbohydrate: 128g
  • Fiber: 4.1g
  • Sodium: 631mg
  • Cholesterol: 104mg


  • 1 1/2 cups long-grain white rice
  • 1 pound cooked lamb, fat-trimmed
  • 1 teaspoon salad oil
  • 1 cup chopped onion
  • 2 cloves garlic, pressed or minced
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground cumin
  • 1 3/4 cups chicken broth
  • 2 tablespoons cornstarch
  • Salt and cayenne
  • 1 firm-ripe banana (6 oz.), diced
  • 1 cup plain nonfat yogurt
  • 2/3 cup chutney
  • 1 cup diced cucumber
  • 1/2 cup dried currants


  1. 1. In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Reduce heat to low, cover, and simmer until rice is tender to bite, 10 to 15 minutes longer.
  2. 2. Cut the lamb into strips about 1/4 inch thick.
  3. 3. In a 5- to 6-quart pan over medium heat, combine oil, onion, and garlic; stir often until onion begins to brown lightly, 6 to 7 minutes.
  4. 4. Add curry powder and cumin and stir until spices are fragrant, about 30 seconds.
  5. 5. Stir in meat. Add 1 1/2 cups broth and bring to a boil over high heat. Mix cornstarch and 1/4 cup broth. Stir into pan and stir until boiling resumes. Add salt and cayenne to taste. Spoon curry into a bowl.
  6. 6. Place condiments - banana, yogurt, chutney, cucumber, and currants - in small bowls. Serve curry with rice and condiments to add to taste.
  7. Note: Cooked chicken can be substituted for the lamb; increase total broth to 2 1/2 cups.

"My mother was a very good cook," says Will Bucklin, winemaker at King Estate Winery in Eugene, Oregon. "Fortunately, she forced us to eat a lot of foods we didn't want. I was the youngest in the family. A way to get back at my siblings when they teased me was to eat food they hated and pretend I liked it. One of my real favorites, though, was lamb curry. I loved it because it filled the house with smells of garlic, cumin, and curry spices. She made it from meat left over from a roast leg of lamb."

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