Recipes

Leftover Roast Lamb

It is very seldom after making roast leg of lamb that the whole leg is consumed. Here are two recipes that I like using for those leftovers. When I roast lamb, I always use my lamb roast rub, and the rosemary and cumin in the rub do add some strong flavours to the meat. One has to either try and mask these residual flavours, or use them to enhance the flavours in the recipe.

With the first recipe I try and use the flavours of the rub. The second one is a curry, which will mask the rub's flavours.

Saucy lamb stew

Ingredients

Stew

• Leftover roast lamb, cut into strips
• 1 small onion sliced
• ½ tsp Ground ginger (you can use use fresh ginger)
• ½ tsp Ground coriander
• ¼ tsp Ground rosemary
• A pinch of coarsely ground chilli
• 1 tsp Spar Sweet Chilli Sauce
• 1 chopped tomato
• Veggies

Gravy

• 1 cup boiling water
• 2 heaped tsp Bisto Gravy powder
• 1 tsp Knorr Brown Onion Soup

Method

Start by mixing the gravy powder and brown onion soup in the cup of boiling water.

Stir this regularly, while cooking the rest of the dish, to stop the gravy from congealing.

Lightly fry the onions and the spices.

Add the chopped tomatoes to the onions, and mix with a bit of water.

Add the rosemary and simmer for five to ten minutes - add a bit more water if necessary.

Add the veggies with the longest cooking first - add more water to prevent the veggies from drying out.

Once the veggies are cooked, add the lamb and mix well.

Stir the gravy in the cup then add it to the pot.

Bring the gravy to the boil and simmer until it begins to thicken (about two minutes).

Stir, then serve on a bed of rice.

Enjoy!

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Leftover lamb curry

Ingredients

• Leftover roast lamb, cut into cubes
• 1 small onion sliced
• 1 tsp Durban Masala
• ½ tsp Chili powder
• ½ tsp Ground ginger (you can use use fresh ginger)
• ½ tsp Ground coriander
• 1 or 2 Star anis
• 2 small potatoes diced
• ½ cup mutton stock
• ½ tin of diced tomatoes (or equivalent volume of diced fresh tomatoes)
• 2 tsp Apricot jam
• Veggies
• 1 tsp Garam masala

Method

Fry the onions/leeks with the spices, except the garam masala.

Add the potatoes and fry for a couple of minutes.

Stir regularly so the potatoes don't burn.

Add the lamb and mix well so that the lamb is coated with the curry.

Add the diced tomatoed and mix with the lamb and onions.

Add the stock and simmer for five minutes.

Add the apricot jam and mix well.

Add the veg, with those requiring the longest cooking first (add more water if necesary).

Once the veggies are cooked, add the garam masala and gently simmer for about two minutes (do not stir).

Mix lightly and serve.

Enjoy!

(22 November 2025)

Recipes