Leftover lamb curry is a quick and simple way to use up leftover lamb. It is packed with flavor, has some great health benefits, and it’s really versatile. The dish comes together in less than 30 minutes, so it makes a great weekday dinner to use up Slow Cooked Lamb from the weekend.
Disclosure: This post may contain affiliate links. I may earn a commission at no extra cost to you if you choose to make a purchase by clicking on the links below. Thank you for your support!
Lamb curry and PCOS
Lamb contains high levels of omega-3 fatty acids. Omega-3 fatty acids have been proven to help reduce testosterone levels in women with PCOS. Reduction in testosterone levels helps improve unwanted hair growth and male pattern baldness.
Curry is a mixture of spices that varies between brands. It often contains turmeric which is well-known for its anti-inflammatory properties. PCOS has been described as low-level chronic inflammation. Adding anti-inflammatory foods to your diet can help ease your PCOS symptoms.
By consuming turmeric and cumin (which also has anti-inflammatory properties) with a base of coconut milk, the body is provided with the healthy fats necessary to absorb all these wonderful nutrients. Turmeric is available as a supplement but due to curcumin’s (the active ingredient) low bioavailability, it is not always absorbed. It doesn’t dissolve easily in water and so, needs fats to be absorbed. Therefore, the best way to reap the health benefits of turmeric is to eat it as part of a meal, just as nature intended.
Another way to increase the bioavailability of curcumin is to eat it with pepper. Black pepper contains a compound called piperine. Piperine acts as an inhibitor of the drug metabolism and protects the curcumin from being removed from the bloodstream until it has had a chance to be absorbed.
Because there is low uptake of the active ingredients that are anti-inflammatory, it is advisable to eat a wide variety of spices regularly in order to have a noticeable impact.
Tips for making lamb curry
Prepare all the ingredients before you begin. This recipe comes together pretty quickly, so it’s useful to have the spices at hand, the coconut cream already opened, etc.
Ensure the lamb is heated through before serving. 10 minutes of simmering should be enough but depending on the size of the pieces it might need a little longer.
Feel free to adjust the amount of spices. I like to add extra cayenne pepper because I like my curry spicy but you might prefer more cumin, etc.
This recipe is extremely versatile and there are many adaptions you can make.
- Fresh ginger is great addition to this dish. Chop one tablespoon and cook it with the garlic.
- Tomato paste is another flavorful addition that can be made. It adds a pleasant layer of sweetness. Tomato paste does make the sauce a much darker color though. I love the bright yellow that comes from the turmeric.
- Broccoli is wonderful in lamb curry. Cut it into small florets and fry it with the onion. Or if you prefer is crunchy, simply add it to the sauce and heat through. The more vegetables the better!
- This recipe works with pretty much any cooked meat. It’s especially good after Thanksgiving with leftover turkey or you could try it with leftover steak.
- Instead of adding lime at the end, you can use a squeeze of fresh lemon.
- Fresh parsley can be replaced with either a teaspoon of dried parsley, or you could try fresh cilantro for an interesting twist.
- Coconut cream can be substituted for coconut milk but the sauce won’t be as thick. If you want a thicker sauce, try mixing a tablespoon of cornstarch with a tablespoon of cold water. Gradually add this mixture to the curry sauce and simmer until it’s thick.
- A great vegetarian option would be to add a can of chickpeas (garbanzo beans) instead of meat. The cooking times for everything remain the same. Simply add the chickpeas instead of the lamb.
For a very fast dinner, chop and fry an onion, add a ready-made PCOS-friendly curry sauce, then add the lamb and simmer for 10 minutes. Look for sauces that are sugar-free such as Maya Kaimal Madras Curry Sauce or Madras Curry Indian Simmer Sauce by Khazana.
- Lamb curry is fantastic with cauliflower rice which is what can be seen in the picture. Cauliflower rice is low-carb which is great for PCOS.
- Another option is to enjoy leftover lamb curry with a bowl of low-GI rice. Brown rice and wild rice both have a lower GI than white rice. Unfortunately, naan bread typically contains gluten and should be avoided.
- My favorite condiment to add is Trader Joe’s Chili Onion Crunch. It adds a subtle extra spice and a really nice crunchy texture.
How long this will keep depends on how long your lamb has been cooked for. The FDA recommends keeping cooked meat for no more than two days. Therefore, if your meat is already a day old, you should eat this the day it’s made.
Leftover Lamb Curry
- Chopping board
- Sharp knife
- Wooden spoon
- Large pot
- 1 tbsp coconut oil
- 1 large yellow onion chopped
- 2 cloves garlic chopped
- 1 13.5 fl oz. can coconut cream
- 1 tbsp curry powder
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp dried ginger
- ½ tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 lb cooked lamb cut into bitesize pieces
- juice of half a lime
- 1 tbsp fresh parsley chopped
- Saute the onion in the coconut oil for 3-4 minutes until translucent. Add the garlic and fry for another one minute.
- Add the curry powder, turmeric, cumin, ginger, and cayenne pepper if using. Coat the onions and garlic with the spices and saute for 30 seconds until fragrant.
- Pour in the coconut cream and mix thoroughly to combine. Scrape all the powered spices off the bottom of the pot.
- Add the cooked, leftover lamb and bring the sauce to a boil. Simmer for 10 minutes until the sauce has thickened and the lamb is heated all the way through.
- Mix in the juice of half a lime before serving and garnish with fresh, chopped parsley.