Satay Curry Lamb

Leftover Roast Lamb Satay Curry

I am such a big fan of roasting a large cut of meat so I can get two meals out of it.

The little extra work you put in for the first meal (which is normally a traditional roast dinner) pays off when you can use the already cooked leftover roast meat the next night or the following.

As a rule you should consume cooked meat within three days of cooking.

This recipe for Leftover Roast Lamb Satay Curry is super easy and ever so tasty. It is mild in flavour so the whole family can enjoy it.


Leftover Roast Lamb, sliced into pieces. No real measurement, you will know if you will have enough to feed your family.
1 Onion Sliced finely
1 Tbs Minced Garlic
Olive Oil
3-4 Cups Sliced Vegetables, fresh or frozen. Broccoli, Carrots, Beans, Cauliflower, mushrooms are good choices.
1/2 Cup Smooth Peanut Butter
500ml Chicken Stock, hot
2 Tbs Soy Sauce
1-2 Tbs Curry Powder (vary to suit your taste, add a little at a time)
200ml Light Coconut Cream
Rice or noodles to serve


1. In a large heavy based saucepan or cast iron pot with lid, add a little olive oil and set to a medium high heat. Add the onion and garlic and sauté until soft.
2. Meanwhile mix together the hot chicken stock, peanut butter, soy sauce, coconut cream and curry powder until the peanut butter melts to make the sauce.
3. Add the meat and vegetables to the onion and garlic, followed by the sauce mix. Stir to combine well. Cover and reduce to a simmer for 20 minutes.

Serve with noodles or rice.

Best eaten on the day it is made.

Satay Curry Lamb

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10 Responses to Leftover Roast Lamb Satay Curry

  1. Sarah October 26, 2014 at 11:44 pm #


    We’re having toast lamb today so this curry would be perfect tomorrow. Just wondering how you could do it in slow cooker? Adding the meat toward the end?

    • Amanda October 28, 2014 at 6:04 am #

      Hi Sarah, this dish doesn’t really need slow cooking as it is a quick dish and you would only be overcooking the vegetables. If you wish to slow cook you only need to do it until the vegetables cook then yes add the meat at the end to heat up.

  2. Chris October 11, 2015 at 11:11 am #

    I made it and it was fantastic I would recommend a tablespoon of chilli also

    • Amanda October 15, 2015 at 3:00 pm #

      Yes Chilli would add a lovely hit.

  3. Ange November 9, 2015 at 9:50 am #

    I absolutely love meals using leftovers. I’m going to try this next time I have roast lamb. Thanks for sharing

    • Amanda November 10, 2015 at 5:55 pm #

      Making meals from leftovers gives me so much satisfaction knowing I haven’t wasted anything. Try adding a dash of chilli if you like a bit of spice.

  4. Paul June 7, 2016 at 8:55 pm #

    I made this dish using leftover lamb and it was bl**dy delicious. Definitely will be making it again although wish I’d seen the comment re: chilli beforehand!

    • Amanda June 10, 2016 at 10:47 am #

      Yes chilli is optional – glad you enjoyed it.

  5. michele June 12, 2018 at 6:59 pm #

    Can it be frozen as this will be to much for me or eaten next day as you say to be eaten on same day

    • Amanda June 18, 2018 at 10:23 am #

      HI Michele
      As you are using meat that has already been cooked, cooled and then re-cooked I don’t recommend freezing it. You can change the quantities of the recipe to make just a serve for yourself.

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