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Mary Berry Leftover Lamb Curry Recipe

Mary Berry Leftover Lamb Curry
Print Recipe
Print Recipe

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.

Ingredients

  • 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

Instructions

  • 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-leftover-lamb-curry/