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Lamb and Vegetable Curry (Leftover Lamb Trimmings)

A flavorful curry made from leftover lamb, frozen veggies, and instant curry roux—easy to prepare, deeply comforting, and great with rice.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 1 cup leftover lamb trimmings chopped/shredded
  • 2 cloves garlic minced
  • 1 onion diced
  • 1 –2 blocks curry roux
  • 1 cup mixed vegetables frozen peas, carrots, corn, etc.
  • 1 –1.5 cups water or broth
  • Oil for sautéing

Method
 

  1. Heat oil, sauté garlic and onions.
  2. Add lamb trimmings, brown lightly.
  3. Stir in vegetables.
  4. Pour in water or broth, bring to a boil.
  5. Add curry roux, stir until melted and thick.
  6. Simmer until everything is tender and saucy.

Notes

  • Curry blocks vary in saltiness—taste before seasoning.
  • You can use chicken or beef trimmings as alternatives.
  • Perfect over hot rice or crusty bread.