Print

Gordon Ramsay Leftover Lamb Curry

Gordon Ramsay Leftover Lamb Curry - recipe card
Print Recipe

A rich, aromatic curry that transforms leftover roast lamb into a completely new meal. The lamb is simmered in a fragrant tomato and yogurt sauce, spiced with garam masala, cumin, and coriander, then finished with fresh cilantro and a squeeze of lemon. Serve with basmati rice and naan for a satisfying dinner.

Ingredients

Scale
  • 2 tablespoons vegetable oil or ghee
  • 1 large onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 green chilies, finely chopped (adjust to taste)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon kosher salt
  • 1 cup tomato puree or crushed tomatoes
  • 1 cup full-fat Greek yogurt
  • 1 cup water or low-sodium chicken broth
  • 1 pound leftover cooked lamb, cut into bite-sized pieces
  • 1/2 cup frozen peas (optional)
  • Fresh cilantro, chopped, for garnish
  • Lemon wedges, for serving

Instructions

  1. Heat the oil in a large skillet or Dutch oven over medium heat until it shimmers. Add the diced onion and cook, stirring occasionally, until soft and golden brown, about 5-7 minutes. If the onion starts to stick, add a splash of water.
  2. Stir in the garlic, ginger, and green chilies. Cook for 1 minute until fragrant, being careful not to burn the garlic. Add the garam masala, cumin, coriander, turmeric, cayenne (if using), and salt. Cook for 30 seconds, stirring constantly, to toast the spices and bloom their flavors.
  3. Pour in the tomato puree and cook, stirring, for 2 minutes until the sauce thickens slightly and darkens in color. This step cooks out the raw tomato flavor.
  4. Reduce the heat to low. In a small bowl, whisk the yogurt with a few tablespoons of the hot tomato mixture to temper it, then stir the tempered yogurt into the pan. This prevents the yogurt from curdling. Cook gently for 2 minutes.
  5. Add the water or broth and bring to a gentle simmer. Stir in the leftover lamb and frozen peas (if using). Simmer uncovered for 10-15 minutes, stirring occasionally, until the lamb is heated through and the sauce has thickened to a gravy-like consistency. Taste and adjust seasoning.
  6. Remove from heat. Stir in half of the chopped cilantro. Let the curry rest for 5 minutes to allow flavors to meld. Serve hot over basmati rice or with naan, garnished with remaining cilantro and lemon wedges.

Notes

Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Freezing: Freeze for up to 2 months; thaw overnight in the refrigerator before reheating. Reheating: Gently reheat in a saucepan over low heat, adding a splash of water or broth if the sauce is too thick. Alternatively, microwave in 30-second intervals until hot. Do not boil, as this can toughen the lamb.

Nutrition

Keywords: leftover lamb curry, lamb curry recipe, Indian curry, leftover lamb recipe, easy lamb curry, garam masala lamb, yogurt lamb curry, weeknight dinner, spicy lamb curry, Gordon Ramsay curry, lamb dinner, curry with leftover meat

Find it online: https://gordonramsayeats.com/gordon-ramsay-leftover-lamb-curry/