Lamb Garam Masala Curry (with leftover leg of lamb) | Sarah Loves Food

Lamb Garam Masala Curry (with leftover leg of lamb) | Sarah Loves Food

Garam masala is my favorite Indian curry so far, and I love it best with lamb. If you find most Indian food too hot, it’s a nice milder, sweet curry (you can of course add extra chili if you want it to be hotter.) It’s a bit similar to Japanese curry, if you’ve had that. It’s an excellent use for leftover roast leg of lamb. Roast the leg of lamb low and slow (about 250 degrees for 7 hours, covered most of the process) and you’ll get a spoon-tender treat the first day you make it, and delicious curry the days after!

This curry can be made with any protein – leftover cooked protein is best: leftover roast chicken, pork, beef, etc. If using paneer or tofu, add during the last couple minutes of cooking. Or if you’re vegan, you could use eggplant, mushroom, or zucchini chunks (just be prepared to simmer the stew longer, since these have extra moisture.)

Serves 4-6.
35 min. (plus pre-cooking a leg of lamb roast in advance)
Level: Easy

-1 granny smith apple (diced)
-1 red onion (diced)
-1 cup roma tomatoes (diced)
-1-3 Indian chilis (or 1-2 thai chilis), minced

Curry paste:
-3 cloves minced garlic
-1 TBS minced ginger
-2 TBS garam masala powder
-2 TBS curry powder
-1-2 TBS water

Have ready:
-2 pounds leftover lamb (I roast a whole leg of lamb, covered with foil, at 250 degrees for about 6 hours, then uncovered for about a half hour at 350-400 degrees until brown and falling apart. You can use leftover roast chicken, pork, beef, or any other protein you’d like. If using paneer for a vegetarian curry, add this in during the last 2 minutes of cooking.)
-1 14 oz can coconut milk
-1 1/2 cups broth (save the juices from your roast leg of lamb and supplement with chicken, beef, or vegetable broth)
-1 TBS sugar

In a large, high-rimmed skillet or shallow dutch oven on medium heat, add:
-2 TBS coconut oil or rendered lamb fat

When faint wisps of smoke can be seen, add:
-the diced onion and apple
-pinch salt

Sautee, stirring occasionally until the onions are translucent. Expose the center of the pan, add an additional half teaspoon of oil or fat and add the curry paste. Stir in the center of the pan for a minute before incorporating with the apple and onion.

-the tomatoes
-the chili
-the sugar

Stir for a minute, then add:
-the protein
-the coconut milk
-the broth

Stir to incorporate, then simmer, uncovered for 20 minutes, stirring occasionally (more towards the end) until the sauce has reduced and thickened. Taste, add salt as needed, and serve with rice.

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