Jamie Oliver Leftover Lamb Curry Recipe with Big Flavor

Leftover lamb curry whisks ordinary meal remnants into a tantalizing culinary journey bursting with bold flavors.

Succulent meat chunks dance with fiery spices, creating a mouthwatering transformation that rescues forgotten protein from the trash.

Aromatic curry paste infuses tender lamb with incredible depth, turning yesterday’s roast into a stunning dinner sensation.

Layers of complex seasonings meld together, promising a warm and zesty experience that tingles taste buds.

Each spoonful delivers a perfect harmony of richness and spice that feels simultaneously comforting and adventurous.

Minimal ingredients craft maximum deliciousness, proving resourceful cooking can be seriously impressive.

You’ll love how this simple recipe turns forgotten leftovers into a restaurant-worthy masterpiece that sparks kitchen excitement.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 530 kcal

Servings: 4

Ingredients in Jamie Oliver Leftover Lamb Curry

• Onions: Choose firm, smooth-skinned onions without soft spots for the best flavor and texture.
• Aubergines: Select glossy, heavy aubergines with smooth, taut skin and no blemishes.
• Leftover Lamb: Ensure lamb is stored properly and still fresh, with no off odors or discoloration.

• Rogan Josh Curry Paste: Pick a high-quality, authentic paste for deep, complex spice profile.
• Sea Salt, Black Pepper: Opt for freshly ground pepper and coarse sea salt for robust seasoning.

• Natural Yogurt: Select thick, creamy yogurt with minimal additives for a smooth texture.
• Extra Virgin Olive Oil: Use cold-pressed, unrefined oil for rich, fruity undertones.

Cooking Gear for Leftover Lamb Curry

• Chef's Knife: Sharp blade for precise dicing of onions and aubergines.
• Cutting Board: Sturdy surface for chopping ingredients safely.
• Large Shallow Casserole Pan: Versatile cookware for sautéing and baking the curry.
• Wooden Spoon: Perfect for mixing and stirring ingredients without scratching the pan.
• Measuring Spoons: Helps add accurate amounts of salt and pepper.
• Oven Mitts: Protects hands when handling hot cookware.
• Grinder: Great for freshly grinding black pepper over the finished dish.

Jamie Oliver Leftover Lamb Curry Prep Steps

Revive Leftover Lamb Curry

• Preheat and Prep

Warm the oven to a cozy 180°C. Grab your cutting board and slice onions and aubergines into chunky, rustic pieces that’ll make your curry sing with texture.

• Sizzle and Spice

Bring a shallow pan to life over medium heat. Dance the diced onions, aubergines, and lamb pieces together with a dollop of rogan josh curry paste. Season with a pinch of salt and pepper, letting the flavors mingle and spark.

• Oven Magic

Slide the pan into the heated oven for a transformative 30-minute journey. Give it a quick stir midway, adding a splash of water if the mixture looks thirsty. Let the heat work its culinary charm.

• Final Flourish

Rescue the pan from the oven and taste your creation. Drizzle with silky yogurt, splash of olive oil, and crown with a generous grind of black pepper. Your leftover lamb has just become a vibrant, mouth-watering feast ready to devour.

Leftover Lamb Curry Flavor Adjustments

• Meat Swap Magic: Transform this recipe by replacing lamb with leftover roasted chicken, beef, or even plant-based protein like tofu for a versatile meal that adapts to your kitchen inventory.
• Spice Level Control: Customize the heat by choosing mild or hot rogan josh curry paste, or mix in extra chili flakes for adventurous taste buds who crave a fiery kick.
• Veggie Boost Technique: Expand the vegetable mix by adding diced bell peppers, zucchini, or spinach to increase nutritional value and create a more substantial one-pan wonder.
• Leftover Reinvention Strategy: Store the curry in an airtight container for up to 3 days, allowing flavors to develop and intensify, making your next meal even more delicious and convenient.

Best Way to Serve Leftover Lamb Curry

• Serve with Fluffy Rice: Create a bed of steamed basmati or jasmine rice to soak up the rich, aromatic curry sauce and complement the tender lamb pieces.
• Pair with Warm Naan Bread: Tear pieces of soft, slightly charred naan to scoop up the curry, adding a delightful textural contrast and helping to mop up every last bit of sauce.
• Top with Fresh Herbs: Sprinkle chopped fresh cilantro or mint leaves over the dish for a burst of bright, fresh flavor that cuts through the rich, spicy curry.
• Add Cooling Yogurt Garnish: Dollop a spoonful of cool, creamy natural yogurt on top to balance the heat and add a tangy complement to the warm, spiced lamb curry.

Storage Advice for Lamb Curry Leftovers

• Meal Planning & Storage Advice
• Batch Prepare Wisely: Cook extra lamb during your initial meal to strategically create delicious leftovers for this quick curry transformation. Weekend meal prepping helps busy home cooks save time and reduce food waste.
• Smart Refrigeration Strategy: Store leftover cooked lamb in sealed containers within 2 hours of cooking. Refrigerated lamb remains safe for 3-4 days when kept at or below 4°C, maintaining optimal taste and texture for quick curry reheating.
• Freezing for Future Feasts: Portion leftover lamb curry into airtight freezer containers, removing excess air to prevent freezer burn. Frozen curry stays delicious for 2-3 months, providing convenient future meal options that can be quickly thawed and reheated.
• Safe Reheating Technique: Warm curry thoroughly to an internal temperature of 74°C, ensuring complete food safety. Use gentle low-medium heat to prevent meat from becoming tough, stirring occasionally to distribute heat evenly and maintain the sauce's rich, vibrant consistency.

Hearty Jamie Oliver Leftover Lamb Curry Recipe

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4.7 from 40 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Quick jamie oliver leftover lamb curry blends British and Indian flavors into a comforting meal. Tender lamb pieces simmer in aromatic spices, creating an easy weeknight dinner packed with rich, complex tastes you will savor.

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Ingredients

Scale 1x2x3x

• 400 g (14 oz) leftover cooked lamb, shredded or diced
• 2 large onions
• 800 g (28 oz) aubergines
• 2 tbsps rogan josh curry paste
• 200 g (7 oz) natural yoghurt

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Instructions

1. Preparation: Preheat oven to 180°C (350°F) with rack centered for consistent cooking temperature.
2. Ingredient Processing: Dice onions and aubergines into uniform pieces, matching lamb’s size for balanced texture and even cooking.
3. Flavor Development: In a shallow casserole dish over medium-high heat, combine onions, aubergines, and leftover lamb. Generously coat with rogan josh curry paste, ensuring thorough coverage and seasoning with sea salt and black pepper.
4. Oven Roasting: Transfer dish to preheated oven, allowing ingredients to meld and intensify for 30 minutes. Midway through cooking, rotate pan and stir contents to guarantee uniform heat distribution and prevent uneven cooking.
5. Moisture Management: If mixture appears dry, cautiously add minimal water to maintain optimal consistency and prevent burning.
6. Final Touches: Remove pan from oven, taste and adjust seasonings. Gently swirl natural yogurt through curry to create a luxurious, creamy texture. Finish with a delicate drizzle of extra virgin olive oil and a fresh sprinkle of black pepper before serving.

Notes

• Prep Ingredients Uniformly: Cut onions, aubergines, and lamb into consistent, bite-sized pieces for even cooking and balanced texture.
• Control Moisture Carefully: Monitor curry’s liquid levels during baking, adding small amounts of water to prevent drying out or burning.
• Layer Flavors Strategically: Distribute rogan josh paste thoroughly and season generously to create a rich, deep taste profile.
• Finish with Freshness: Complete the dish by adding natural yogurt swirl and a drizzle of extra virgin olive oil for creaminess and brightness.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 530
• Sugar: 10 g
• Sodium: 800 mg
• Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 12 g
• Protein: 36 g
• Cholesterol: 100 mg