Roast lamb leftovers in curry?

Can anyone give me a tip on how to use leftover roast (leg) lamb in a
curry?

The roast lamb, seasoned with sea salt and rosemary, doesn't seem well 
suited to curry (at least the lamb curries I've tasted which tend to use 
cubes of lamb which are I think boiled).

I understand that Jalfreizi originated in the Raj period when Indian cooks

would prepare left over lamb/chicken from the imperialists' roast dinners.

So surely there must be at least a simple and authentic stir fry solution
to 
the problem of using leftover lamb?

Gareth.