Recipe|Leftover Roast Lamb Curry


  • Leftover Lamb, chopped into cubes/diced
  • 1 Brown Onion, finely chopped
  • 1 Can Chopped Tomatoes
  • 1 Can Coconut Milk
  • 3 Garlic Cloves, finely chopped
  • 1 tbsp Coconut oil
  • 1 tbsp Butter
  • 1 tsp Crushed Coriander Seeds
  • 1 tsp Garam Masala
  • 1/2 tsp Cumin
  • 1/2 tsp Cinnamon
  • Cayenne Pepper Powder, to taste


  1. Heat the coconut oil in a large saucepan, add the onions and cook slowly, until brown/golden.
  2. Add the Garlic and cook for a further 5 minutes.
  3. Add the spices and cook off for 1 minute (to allow the fragrance to come out).
  4. Add the diced lamb, coconut milk and the tomatoes.
  5. Simmer until reduce, and  your desired thickness has been reached.
  6. Season with the cayenne pepper to taste and serve with  rice.

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