Slow Cooker Leftover Lamb Curry
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How to cook the most delicious slow cooker leftover lamb curry. If you have got leftover roast lamb that needs using up, you will love it in this easy leftover lamb curry.
This lamb leftover curry recipe is loaded with red peppers, carrots, sweet potatoes, tomato puree, as well as your favourite Indian seasonings such as garam masala, cumin, and turmeric.
Leftover Lamb Curry
My first memory of a lamb curry is my mum ordering a lamb pasanda when we went to the local Indian restaurant.
It always looked delicious and I would dunk my naan bread in it when I had run out of my butter chicken.
It wasn’t until many years later that I made a slow cooker lamb curry for the readers of Recipe This and it is still one of my favourite curry recipes.
But I missed a trick.
The best way to make a lamb curry, isn’t to go and buy loads of lamb, but to make use of your leftover lamb from your last roast dinner and make a big batch of lamb curry for the freezer.
You then have a lamb curry you can reheat whenever you crave a curry without the expensive prices of going to eat out at an Indian restaurant or to get an Indian takeaway.
In today’s recipe for curried leftover lamb, we will be showing you how to make a lamb korma curry using leftover lamb. Plus, it will be loaded with plenty of veggies and be cream free making it a much healthier and lower calorie lamb curry.
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Can You Eat Leftover Lamb?
Yes, you can eat leftover lamb and it is delicious. Lamb leftovers just like other meats like beef, pork, chicken, turkey, or duck, can be used in a curry, stroganoff, pasta bakes, soups, stews, and all kinds of other leftover meals.
Or you can do what chef Dom loves and that is to make a warm lamb sandwich.
Can You Reheat Cooked Lamb?
Yes, you can reheat cooked lamb. BUT and it’s a big but you can only reheat the same piece of lamb once.
Therefore, if you reheat your lamb in your lamb curry, you can’t reheat the leftovers of that lamb curry.
The best solution if you are not going to eat all your lamb curry right now or plan to freeze, is add the lamb just before freezing, then it has not been reheated.
How Long Can You Keep Leftover Lamb?
Chef Dom says you can keep leftover lamb for 3 days. On the condition you keep it in the fridge and don’t leave it out.
We do recommend that you make your lamb curry the day after when its nice and fresh as it will make a much better curry.
How Do You Keep Lamb Tender In Curry?
The best way to keep lamb tender in a curry is to slow cook your lamb. Slow cooker lamb is much more tender, compared to if you cooked lamb on the stovetop or in the oven or air fryer.
Its also important there is plenty of liquid in your slow cooker lamb curry to stop it from drying out.
What Lamb Cut Is Best For Curry?
The best lamb cut for a curry, is the leftover lamb from a lamb roast such as a boneless leg of lamb, lamb shoulder joint, or a lamb loin.
Note that we used leftover lamb loin in this lamb leftover curry recipe.
Is Lamb Curry Good For You?
Our lamb curry is good for you in many ways. There is no extra oil added, it is loaded with veggies and there is no cream added.
Which is the total opposite of what you would expect if you ordered a lamb korma in a restaurant.
BUT if you would like to go even healthier then, I do recommend swapping the lamb for goat if you can source it. Because it tastes just like lamb, but it is much leaner.
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Leftover Lamb Curry Recipe Ingredients
Lamb – We chopped up some leftover roast lamb for this curry. Though you can use any leftover boneless lamb.
Puree – To keep the roast lamb curry ingredients simple we used lemongrass puree, garlic puree, ginger puree, and tomato puree.
Veggies – Just like making a lamb stew we loaded it up with veggies including onion, carrots, sweet potatoes and peppers.
Tinned Tomatoes. I also recommend adding in some tinned tomatoes and these can be the base of your quick leftover lamb curry. Plus, you will be amazed how good a curry is in the slow cooker with them.
Peas – What I love about peas in a curry is the lovely colour that they add to a curry, plus their ability to fill you up.
Seasoning – Then for seasonings we have just kept it simple with salt, pepper, cumin, turmeric, coriander, paprika, garam masala, and mild curry powder.
Yoghurt – I also recommend just before serving, to stir in some Greek yoghurt. It gives it that amazing creamy curry texture. Though if you want to keep the calories low you can use fat free yoghurt for this.
Then for the kitchen gadgets that we have used in this curry from leftover lamb it has just been our Ninja Foodi. We have this one and its wonderful for many types of slow cooker recipes and also great for easy weeknight dinners.
Plus, we recommend you head over to our slow cooker recipes category as we have more than 100 tried and tested slow cooker recipes and have been using slow cookers for 18 years.
How To Make A Curry With Leftover Lamb?
- Peel. First peel and dice your onion, sweet potatoes and carrots and load into the slow cooker.
- Dump. Next dump into the slow cooker your seasonings, purees, and tinned tomatoes. Then mix well.
- Cook. Place the lid on the slow cooker and cook for 3 hours on high or low for 6 hours.
- Stir. When the slow cooker is done stir in frozen garden peas, lamb chunks, diced peppers and cook for an extra hour.
- Serving. Then when the slow cooker is done stir in Greek yoghurt and serve with warm naan breads.
And I am sure you can see why this recipe for leftover roast lamb curry in the slow cooker is a true favourite of mine.
More Slow Cooker Dinners
- Slow Cooker Corned Beef Hash
- Slow Cooker Pork Leg Joint
- Slow Cooker Vegetable Stew
- Slow Cooker Savoury Mince
- Slow Cooker Bacon Chops
- Slow Cooker Stovies
Your curry with leftover lamb is below, note you can print it out with or without photos, adjust servings, or click between metric and imperial depending on where you are in the world.
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Slow Cooker Leftover Lamb Curry
- 500 g Leftover Lamb diced
- 1 Medium Brown Onion
- 2 Medium Carrots
- ½ Large Sweet Potato
- 1 Red Pepper diced
- 2 Cans Tinned Tomatoes
- 240 ml Frozen Garden Peas
- 2 Tsp Garlic Puree
- 2 Tsp Ginger Puree
- 2 Tsp Lemongrass Puree
- 1 Tbsp Tomato Puree
- 1 Tbsp Garam Masala
- 1 Tbsp Cumin
- 2 Tsp Smoked Paprika
- 2 Tsp Coriander
- 2 Tsp Turmeric
- 2 Tbsp Medium Curry Powder
- Salt & Pepper
- 240 ml Greek Yoghurt
- Peel and dice your veggies and load into the slow cooker along with your seasonings (everything but the curry powder), purees, and tinned tomatoes. Stir.
- Slow cook for 3 hours on high or 6 hours on low.
- Add in the frozen peas, curry powder, diced pepper, diced, or sliced lamb, and stir. Slow cook for another hour.
- Stir in Greek yoghurt and serve with warm naan.
I love the way you give your ideas exactly how people like myself are thinking. This is a great way to use leftover roasts, i make loads of these and have my freezer filled with them, the curry tasted so good.