Mary Berry Lamb Curry Recipe

Mary Berry’s Lamb Curry is a rich, aromatic dish that relies on slow-cooking to achieve succulent, tender meat in a perfectly spiced sauce. Ideally the lamb should be trimmed of excess fat and browned in small batches to ensure a deep, savory crust that enriches the final gravy.

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Mary Berry Lamb Curry Recipe Ingredients

• 900g (2 lb) lean lamb (such as shoulder or leg), cut into 3 cm chunks
• 2 tbsp sunflower oil
• 3 large onions, roughly chopped
• 3 garlic cloves, crushed
• 2 cm (1 in) piece fresh ginger, finely grated
• 2 tbsp mild curry powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tbsp tomato purée
• 450ml (15 fl oz) beef or lamb stock
• 75g (3 oz) ready-to-eat dried apricots, halved
• 1 tbsp mango chutney
• 150ml (5 fl oz) Greek yogurt
• Salt and freshly ground black pepper
• Fresh coriander, chopped, to garnish

How To Make Mary Berry Lamb Curry Recipe

1. Brown the Lamb: Heat 1 tablespoon of the oil in a large, heavy-based casserole dish over a high heat. Add the lamb in batches and fry until browned all over, then remove with a slotted spoon and set aside.
2. Sauté Aromatics: Add the remaining oil to the dish and cook the onions over a medium heat for about 10 minutes until they are soft and golden. Stir in the garlic and fresh ginger and cook for 1 minute.
3. Toast the Spices: Add the curry powder, ground cinnamon, and ground ginger. Stir for 1 to 2 minutes to allow the spices to release their fragrance.
4. Simmer the Sauce: Stir in the tomato purée and return the lamb to the dish. Pour in the stock, bring to a boil, then cover with a lid.
5. Slow Cook: Lower the heat and simmer gently for about 1 to 1.5 hours, or until the lamb is tender. Alternatively, cook in a preheated oven at 160C (140C fan/Gas 3) for the same duration.
6. Add Sweetness: Stir in the halved apricots and the mango chutney about 20 minutes before the end of the cooking time.
7. The Creamy Finish: Once the lamb is perfectly tender, remove the dish from the heat. Stir in the Greek yogurt and season to taste with salt and black pepper.
8. Serve: Scatter with fresh coriander and serve immediately.

Recipe Tips

• Batch Browning: Never crowd the pan when browning meat; if you add too much at once, the temperature drops and the lamb will steam in its own juices rather than searing.
• Yogurt Precaution: Always stir the yogurt in off the heat at the very end. If you boil the sauce after adding yogurt, it may split and become grainy.
• Shoulder vs Leg: Lamb shoulder is often preferred for curry as it has a slightly higher fat content that stays moist during long simmering, whereas leg of lamb is leaner and requires careful timing to avoid drying out.
• Flavor Maturation: Like most stews and curries, the flavor of this dish improves significantly if made a day in advance, allowing the spices to fully penetrate the meat.

What To Serve With Mary Berry Lamb Curry

Lamb curry pairings are classic additions frequently served to balance the robust, spiced flavors with cooling and aromatic textures. Ideally the garlic naan bread should be warmed in the oven until soft and pliable to provide a perfect tool for scooping up the thick, savory curry sauce.

• Fluffy basmati rice with toasted cumin seeds
• Warm garlic naan bread or chapatis
• Mary Berry Hummus and vegetable sticks as a starter
• A cooling cucumber raita (yogurt mixed with grated cucumber and mint)

How To Store Mary Berry Lamb Curry

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Reheat gently in a saucepan over a low heat. If the sauce has thickened too much, add a small splash of water or stock to loosen it.
• Freeze: This curry freezes excellently for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly until piping hot throughout.

Mary Berry Lamb Curry Nutrition Facts

• Calories: 425 kcal (per serving)
• Carbohydrates: 18g
• Protein: 36g
• Fat: 22g
• Fiber: 3g
• Sugar: 12g

Nutrition information is estimated per serving based on 6 servings.

FAQs

Try More Recipes:

• Mary Berry Lamb Dhansak Recipe
• Mary Berry Lamb Neck Fillet Recipe
• Mary Berry Navarin Of Lamb Recipe