Mary Berry Leftover Lamb Curry Recipe

Mary Berry’s leftover lamb curry is a warming, gently spiced dish that transforms leftover roast lamb into a comforting midweek meal. The curry is rich without being heavy, with soft pieces of lamb simmered in a fragrant sauce that develops flavour slowly. It is ideal after Sunday lunch, especially when you want something different from reheated leftovers. Cooked on the stovetop, this recipe is straightforward, practical, and full of familiar, balanced flavours.

What Is Mary Berry Leftover Lamb Curry?

Leftover lamb curry is a British-style curry that uses cooked lamb rather than raw meat. The lamb is added later in the cooking process so it stays tender while absorbing the sauce. Mary Berry’s approach keeps the spices mild and well-rounded, making the curry suitable for the whole family while still being deeply satisfying.

Why This Recipe Is Worth Trying

• Perfect use of leftovers – Reduces waste and saves time
• Gentle spice level – Warming, not overpowering
• Quick to prepare – Faster than cooking lamb from raw
• Great depth of flavour – Improves as it simmers
• Freezer-friendly – Ideal for batch cooking

Essential Ingredients to Make Mary Berry’s Leftover Lamb Curry

• Cooked leftover lamb – 500 g, cut into bite-sized pieces
• Onion – 1 large, finely chopped
• Garlic cloves – 2, crushed
• Fresh ginger – 1 tablespoon, grated
• Mild curry powder – 2 tablespoons
• Ground cumin – 1 teaspoon
• Ground coriander – 1 teaspoon
• Tomato purée – 1 tablespoon
• Chopped tomatoes – 400 g tin
• Lamb or chicken stock – 250 ml
• Vegetable oil – 2 tablespoons
• Salt – to taste
• Black pepper – to taste
• Fresh coriander (optional) – to garnish

Handy Kitchen Tools for Best Results

• Large frying pan or shallow saucepan
• Wooden spoon
• Sharp knife and chopping board
• Measuring spoons

Step-by-Step Guide to Making Mary Berry Leftover Lamb Curry

• Soften the onion – Heat the oil in a pan over medium heat, add the onion, and cook gently for 8–10 minutes until soft and lightly golden.
• Add aromatics – Stir in the garlic and ginger and cook for 1 minute until fragrant.
• Cook the spices – Add the curry powder, cumin, and coriander, stirring for 30 seconds to release the flavours.
• Build the sauce – Stir in the tomato purée, followed by the chopped tomatoes and stock.
• Simmer gently – Bring to a gentle simmer and cook for 10–15 minutes until slightly thickened.
• Add the lamb – Stir in the cooked lamb and simmer gently for another 10 minutes, just until heated through.
• Season and finish – Taste and adjust seasoning with salt and black pepper.
• Serve – Garnish with fresh coriander if using.

What I Got Wrong (And How I Fixed It)

• Dry lamb – Adding the lamb too early caused this; adding it near the end fixed it.
• Flat flavour – Letting the sauce simmer longer improved depth.
• Overpowering spice – Reducing curry powder slightly kept the balance.
• Thin sauce – Extra simmering solved the issue.

Healthier Version of Mary Berry Leftover Lamb Curry

• Trim visible fat from lamb – Reduces richness
• Use less oil – One tablespoon works well
• Add extra vegetables – Peas or spinach boost nutrition
• Serve with brown rice – Adds fibre

Ingredient Substitutions for Mary Berry Leftover Lamb Curry

• Curry powder – Garam masala for a different flavour
• Chopped tomatoes – Passata
• Stock – Water with a stock cube
• Fresh coriander – Parsley or omit

Pairing Ideas: What to Serve With Mary Berry Leftover Lamb Curry

• Steamed basmati rice – Classic pairing
• Warm naan bread – Perfect for scooping
• Plain yogurt – Balances the spice
• Cucumber raita – Fresh and cooling
• Simple side salad – Keeps the meal light

Expert Tips to Make Perfect Mary Berry Leftover Lamb Curry

• Use cooked lamb only – Prevents toughness
• Keep the heat gentle – Avoids drying out the meat
• Cook spices briefly – Stops bitterness
• Taste before serving – Adjust seasoning last
• Let it rest – Flavours improve after 10 minutes
• Reheat slowly – Keeps texture tender

Creative Ways to Customize Mary Berry’s Leftover Lamb Curry

• Creamy finish – Stir in a little yogurt or cream
• Spicy kick – Add a pinch of chilli powder
• Vegetable boost – Add cooked lentils or chickpeas
• Coconut twist – Replace half the stock with coconut milk

Storing Mary Berry’s Leftover Lamb Curry the Right Way

• Refrigerate promptly – Store in an airtight container for up to 3 days
• Cool before storing – Prevents condensation
• Freeze portions – Keeps well for up to 2 months
• Label clearly – Helpful for batch cooking

How to Reheat Mary Berry Leftover Lamb Curry (If Needed)

Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of water or stock if the sauce has thickened too much.

Nutritional Breakdown (Per Serving)

• Calories: ~420 kcal
• Carbohydrates: ~10 g
• Fats: ~28 g
• Protein: ~30 g
• Sugar: ~6 g

Print

FAQs

Can I use cold leftover lamb straight from the fridge?

Yes, cold leftover lamb works perfectly. Cut it into even-sized pieces so it heats through evenly and stays tender during simmering.

How do I stop leftover lamb curry from drying out?

Add enough sauce or stock and keep the heat low while reheating. Slow, gentle simmering helps the lamb absorb flavour without becoming tough.

When should I add the leftover lamb to the curry?

Always add the cooked lamb toward the end of cooking. This prevents overcooking and keeps the meat soft rather than chewy.

Can leftover lamb curry be made in advance?

Yes, it can be made a day ahead and stored in the fridge. The flavours often deepen overnight, making it even better when reheated gently.

Wrapping It Up

Mary Berry’s leftover lamb curry is a practical, flavourful way to give roast lamb a second life. Gentle spices, a rich sauce, and careful reheating ensure the lamb stays tender, making this curry a dependable favourite for using up leftovers without feeling repetitive.