Mary Berry Leftover Lamb Curry – Warming, Fragrant, and Brilliantly Thrifty

Leftover roast lamb is one of those things I hate wasting—but I’ll admit, I’ve reheated it badly more times than I care to say. Dry meat, dull flavour, and that unmistakable “leftovers” feel. This curry changed all of that.
The first time I tested it, I added the lamb too early and let it bubble away like raw meat. Big mistake. The second time, I treated the lamb gently, built the flavour around it, and finished with a squeeze of lemon. Suddenly, it tasted intentional. Comforting. Like it was meant to be a curry all along.

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Why This One Works So Well

This curry works because it respects the fact that the lamb is already cooked.

• The spices are toasted first, building depth quickly.
• The tomato base simmers before the lamb goes in, so the sauce does the work.
• The lamb is reheated gently, staying tender instead of drying out.

Most leftover curries rush everything together. I didn’t expect timing to matter so much—but here, it really does.

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Key Ingredients

• Leftover Cooked Lamb (400–500g) – Shredded works best; it absorbs the sauce beautifully.
• Onion – Gives sweetness and body to the curry. Take time with it.
• Garlic & Fresh Ginger – Essential for warmth and fragrance.
• Curry Powder – Use one you like; mild or hot both work.
• Ground Cumin & Coriander – Add depth beyond basic curry powder.
• Chopped Tomatoes – Form the backbone of the sauce.
• Coconut Milk or Yogurt (optional) – I’ve tested both. Coconut is richer; yogurt is lighter and tangier.
• Lemon or Lime Juice – Brightens everything right at the end.

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Making It Your Own

• Add chickpeas or lentils: I’ve done this when stretching leftovers—works well.
• Make it greener: Stir in spinach at the end until just wilted.
• Different meat: Leftover beef or chicken works, but shorten the final simmer.
  (I wouldn’t add dairy until the very end—learned that the hard way.)

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Mistakes to Avoid

What Went Wrong	Why It Happens	How to Fix It
Dry lamb	Simmered too long	Add lamb late, heat gently
Flat flavour	Spices not toasted	Cook spices for 1 minute first
Split sauce	Yogurt overheated	Add off heat or very gently

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How to Make Mary Berry’s Leftover Lamb Curry

1. Soften the onion
   Heat oil in a large pan. Add onion and cook gently for 6–8 minutes until soft and lightly golden.
2. Add aromatics
   Stir in garlic and ginger. Cook for 1–2 minutes until fragrant.
3. Toast the spices
   Add curry powder, cumin, coriander, and paprika or chilli. Stir for 1 minute to release their aroma.
4. Build the sauce
   Add chopped tomatoes, season, and simmer for 10 minutes until slightly thickened.
5. Add the lamb
   Stir in the leftover lamb. Simmer gently for 15–20 minutes—do not boil.
6. Finish and serve
   Add coconut milk or yogurt if using. Warm through gently. Finish with lemon juice and coriander.

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My Tips for this Recipe

• Shredded lamb absorbs sauce better than chunks.
• Taste before adding salt—leftover lamb can already be seasoned.
• Curries always taste better after a short rest.

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Storing the Curry

• Fridge: Keeps well for up to 3 days.
• Freezer: Freezes beautifully for up to 2 months.
• Serve with: Basmati rice, naan, cucumber raita, or mango chutney.

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FAQs

Can I freeze Mary Berry leftover lamb curry?
Yes. Cool completely and freeze for up to 2 months in an airtight container.

How do I stop leftover lamb from drying out in curry?
Add it after the sauce has simmered and heat gently—never boil.

Can I use yogurt instead of coconut milk?
Yes. Stir it in at low heat or off the heat to prevent curdling.

How spicy is leftover lamb curry?
It’s mild to medium, depending on the curry powder used. Easily adjusted.

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Other Recipes You May Like

• Mary Berry Cauliflower And Sweet Potato Curry
• Mary Berry Roast Leg of Lamb
• Mary Berry Lamb and Chickpea Curry Recipe

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