Mary Berry Friday Night Lamb Curry Recipe

This delicious Mary Berry Friday Night Lamb Curry is a quick and easy meal, perfect for busy evenings. Packed with tender lamb, aromatic spices, and a rich, flavourful sauce, it’s a comforting dish that can be made with simple ingredients you already have at home. Enjoy a hearty, nutritious meal in no time!

This Friday Night Lamb Curry Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed

Curry Paste:

• 75g pitted soft dates
• 75ml boiling water
• 30g fresh root ginger, peeled and grated
• 4 garlic cloves, finely grated
• ½–1 small red chilli, deseeded and chopped
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp garam masala
• 3 tbsp tomato purée

For the Curry:

• 1kg diced lamb leg
• 4 tbsp sunflower oil
• 3 large onions, roughly chopped
• 500g fresh tomatoes, chopped
• 300ml chicken or beef stock
• 55g dried red lentils
• Handful of freshly chopped coriander, to serve

How To Make Friday Night Lamb Curry Recipe

1. Make the curry paste: Soak the dates in boiling water for 15 minutes. Use a slotted spoon to transfer them to a food processor, add 3 tablespoons of the soaking liquid, and blend until smooth. Add the grated ginger, garlic, chilli, ground spices, and tomato purée, then blend again to form a thick paste.
2. Brown the lamb: Season the lamb with salt and pepper. Heat 2 tablespoons of sunflower oil in a large frying pan over high heat, then brown the lamb in batches. Remove and set aside.
3. Cook the onions and paste: Heat the remaining oil in the pan, add the onions, and fry for 4–5 minutes until softened. Stir in the curry paste and cook for 30 seconds.
4. Combine and simmer: Add the chopped tomatoes and stock to the pan, stirring well. Bring to the boil, then return the lamb to the pan. Stir in the lentils, cover with a lid, and reduce the heat to a gentle simmer. Cook for 1½ hours.
5. Finish the curry: Remove the lid and simmer for another 10 minutes until the lamb is tender and the sauce has thickened. Adjust the seasoning if needed.
6. Serve: Sprinkle with freshly chopped coriander and serve with rice and poppadoms.

Recipe Tips

• Brown the Lamb in Batches: Don’t overcrowd the pan when browning the lamb. This helps it cook evenly and develop a rich flavour.
• Adjust the Consistency of the Paste: If the curry paste is too thick, add a bit more of the soaking liquid from the dates to reach the right consistency.
• Simmer Slowly for Tender Lamb: Let the lamb simmer gently for at least 1½ hours to ensure it becomes tender and absorbs all the flavours.
• Use Fresh Tomatoes for Better Taste: Fresh tomatoes give a brighter, fresher flavour to the curry. If using canned, opt for a high-quality brand.
• Check the Seasoning Before Serving: Always taste the curry before serving and adjust the seasoning, adding more salt or spices if needed for a perfect balance of flavours.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers friday night lamb curry in an airtight container. Keep it in the fridge for up to 3 days.
• Freeze: Place  leftovers friday night lamb curry in a freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the fridge before reheating until hot.
• Reheating: Reheat  leftovers friday night lamb curry  by warming them on the stove over low heat for 5 minutes, adding a splash of water or stock if needed, until heated through. Alternatively, use in  the microwave in for 5 minutes, stirring in between.

Nutrition Facts

Serving Size: 1 cup

• Calories: 250
• Total Fat: 17g
• Saturated Fat: 6g
• Cholesterol: 60mg
• Sodium: 430mg
• Potassium: 450mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 4g

Try More Mary Berry Recipes:

• Mary Berry Mixed Bean and Red Pepper Chilli
• Mary Berry Beef and Aubergine Pie Recipe
• Mary Berry Chicken Legs With Smoky Bulgur Wheat
• Mary Berry Harissa Chicken Recipe
• Mary Berry Sunday Best Minted Lamb