Mary Berry Lamb Curry Recipe

This rich tender Mary Berry Lamb Curry is made with diced lamb shoulder and madras curry powder and ready in two hours. The thick, spiced gravy slowly reduces until it clings to the meat perfectly. I always make sure to sear the lamb first for maximum flavour.

Why This Classic Works

I used to rush my curries and wonder why the meat was tough. This recipe taught me that low, slow simmering is the only way to get truly tender lamb.

Using standard madras curry powder keeps things simple but effective. Adding a spoonful of mango chutney at the end balances the heat beautifully.

Mary Berry Lamb Curry Ingredients

• 2 tbsp sunflower oil
• 800g diced lamb shoulder
• 2 large onions, finely chopped
• 3 cloves garlic, crushed
• 2 tbsp madras curry powder
• 1 tbsp plain flour
• 400g tin chopped tomatoes
• 300ml lamb stock
• 2 tbsp mango chutney
• 150g fresh spinach

How To Make Mary Berry Lamb Curry

1. Sear The Meat: Heat one tablespoon of oil in a large casserole dish. Brown the diced lamb in batches over high heat, then set aside.
2. Fry The Base: Add the remaining oil to the pan. Soften the onions and garlic over medium heat for eight minutes until golden.
3. Add The Spices: Stir in the curry powder and flour. Cook for two minutes to toast the spices and cook out the raw flour.
4. Simmer The Curry: Return the lamb to the pan. Pour in the chopped tomatoes and lamb stock, bringing to a gentle boil. Cover and simmer for 90 minutes.
5. Finish And Thicken: Stir in the mango chutney and fresh spinach. Cook for another five minutes uncovered until the spinach wilts.

Recipe Tips

• Choose the right cut: Lamb shoulder has more fat and connective tissue, which melts down for a tender result.
• Brown in batches: Overcrowding the pan causes the meat to boil rather than sear, ruining the flavour base.
• Rest before serving: Letting the curry sit for ten minutes allows the fat to rise so you can skim it off.

What To Serve With Lamb Curry

Serve this alongside fluffy basmati rice and warm naan bread to soak up the sauce. A side of cooling cucumber raita helps balance the spices.

How To Store

Keep leftover curry in an airtight container in the fridge for up to three days. It freezes exceptionally well for up to three months. Defrost fully in the fridge before reheating until piping hot.

FAQs

Can I use lamb leg instead of shoulder?

Yes, lamb leg works well, but it is leaner. You might need to reduce the cooking time slightly to prevent it from drying out.

Is this curry very spicy?

Madras curry powder provides a medium heat. You can use mild curry powder if you prefer less spice.

Can I cook this in a slow cooker?

Absolutely. Transfer the seared meat and sauce to a slow cooker and cook on low for six to eight hours.

How do I thicken the sauce?

The flour added early on should thicken it naturally. If it remains too thin, simmer it uncovered for the last fifteen minutes.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 480mg
• Total Carbohydrate: 24g
• Protein: 38g

Try More Recipes:

• Mary Berry Lamb Stew Recipe
• Mary Berry Bulgur Wheat Salad Recipe
• Mary Berry Beef Pie Recipe