This is another one of my favourite lovely leftover recipes for roast lamb. Warming Lamb Madras with Sweet Potato and Spinach. I used a Madras curry paste straight from the jar for speed, but you can also create your own.

Serves 4

Cook & prep time 35 mins


600 g roast lamb leftovers

3 tablespoons vegetable oil

1 large brown onion 

1 tablespoon nigella seeds

1 tablespoon cumin seeds

1 x 3 cm nob ginger grated

4 cloves garlic grated

1 x 400 g can of coconut milk 

200 ml vegetable or chicken stock

6 curry leaves

3 tablespoons madras paste

1 x medium sweet potato peeled and chopped into thick cubes

1 cup of spinach 

To serve


Fresh chilli

Turmeric Rice

1.5 cups basmati rice 

1 tablespoons oil

1 tablespoon freshly grated tumeric 

3 cups water


Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least an hour


Heat the oil in a casserole. Fry the onion for 5-10 mins until starting to brown. Add the lamb, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Add the sweet potato and stir for a further 5 mins. Stir in the curry paste, then cook for 1 min more. Add the coconut milk and pour over the stock and bring to the boil. Meanwhile, start the rice.

In a medium pot add the oil at heat at a medium temperature. Add the grated tumeric stirring for a minute until it becomes fragrant. Add the rice and a pinch of salt and stir through the turmeric oil for 5 mins. Add the water and place the lid on. Bring to the boil then reduce the heat to a simmer for 10 minutes. 


Stir in the spinach and the curry leaves and some seasoning. Cover the dish with a tight lid. Cook for 10 mins, then leave to stand, covered, for 10 mins. 

To serve scatter with the coriander and chillies and serve with yogurt on the side.