Lamb Curry in a Hurry

My parents always made lamb curry with leftover roasted lamb. As good as a beautifully roasted leg of lamb is on Easter, I can’t help but look forward to the lamb curry to follow.

I had almost forgotten about this recipe since we’ve sort of abandoned our Easter lamb tradition in the past few years. This year, though, lamb was back on the menu. We made sure to buy a lot so we would definitely have leftovers.

Lamb Curry in a Hurry originated from an old cookbook of my grandmother’s from the Junior League of Tampa. Random, I know. My grandmother used to make it for my mom growing up and my mom used to make it for me. This year, it was time for me to learn the recipe (with my mom’s guidance of course).

It was just as good as I had remembered. Plus, as the name suggests, it’s quick and easy to make.

Lamb Curry in a Hurry

I know those look like potatoes in the curry, but they’re actually apples. Apples and raisins. The sweetness from the fruit is perfect with the spicy curry sauce and lamb (though I have no doubt this would be good with leftover chicken as well).

Cucumber and Onion Salad

Just like my grandmother did, we served it with a refreshing cucumber and onion salad. It’s a little sweet, a little tangy, a little crunchy. It kind of freshens up the plate.

We usually dished up the curry over rice. This time, we just went with leftover mashed potatoes. Some toppings – like chutney, yogurt, or slivered almonds – would also be fun. Or, you could just eat it as is. It’s good no matter what…I promise.

Lamb Curry in a Hurry with Cucumber and Onion Salad

Yield: 6 servings

Lamb Curry in a Hurry with Cucumber and Onion Salad

Curry adapted from The Gasparilla Cookbook


    For the Cucumber and Onion Salad
  • 1/4 cup apple cider vinegar
  • 1/4 cup sugar
  • 1/4 cup canola oil
  • 1 large English cucumber, thinly sliced
  • 1/2 medium onion, thinly sliced
  • Salt and pepper, to taste
  • For the Curry
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • 3 stalks celery, diced (about 1 cup)
  • 3 small onions, diced (about 2 cups)
  • 2 large apples, peeled, cored, and diced
  • Salt and pepper, to taste
  • 4 tablespoons flour
  • 4 cups leftover lamb, cut into pieces
  • 4-5 cups broth (use a combination of leftover lamb drippings and chicken broth)
  • 4 teaspoons curry powder
  • Pinch of cayenne or ground chile (optional)
  • ¾ cup seedless raisins
  • Slivered almonds, chutney, and yogurt for serving (all optional)


  • For the salad, whisk together the vinegar and sugar. Then, whisk in the oil. Place the cucumber and onion in a large bowl and pour in the dressing. Season with salt and pepper. Let marinade for at least an hour.
  • Melt the butter and canola oil in a large skillet over medium heat. Add the celery, onion, and apple along with a pinch of salt and pepper. Cook until lightly golden, about 10 minutes.
  • Add the flour, stirring to incorporate with the vegetables, and cook for a minute. Add 4 cups of the broth mixture and stir well. Bring to a simmer and keep stirring to get rid of any lumps.
  • Add the remaining ingredients. Bring to a boil, cover, and reduce to a simmer. Cook for 20 minutes, or until the liquid becomes the consistency of a gravy. Add additional broth if the gravy gets too thick. Serve over rice or potatoes with the salad on the side.


The salad has more marinade than needed for serving, so I usually serve it leaving some of the marinade behind.

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