Mary Berry Friday Night Lamb Curry Recipe

This nearly ended up as lamb soup. I rushed the curry paste, didn’t blend the dates properly, and my lamb? Browned it all at once in a too-small pan—steamed itself grey. I also got cocky and chucked in tinned tomatoes that weren’t great. It was edible, but it didn’t have that Friday night depth.

Second go, I slowed it all down. Gave the paste time, batch-seared the lamb, let the lentils melt into the sauce like they’re meant to. The difference was massive. This isn’t a fiery curry—it’s warming, rich, slightly sweet, and absolutely spoon-coating. I’d call it a “wine-in-hand” curry—just enough effort to feel like cooking, but not so much you wish you’d ordered in.

Let me show you how to make it properly.

WHY THIS ONE WORKS SO WELL

The base does all the work. You’ve got softened dates bringing a subtle sweetness (don’t worry, it won’t taste like pudding), loads of spice layered into a thick paste, and lentils that disappear into the sauce, thickening everything without making it stodgy.

Mary doesn’t add coconut milk or yoghurt—she lets the tomato, spice, and slow-cooked lamb do the heavy lifting. It’s one of those curries where every spoonful tastes like it’s been bubbling all day… but it hasn’t.

INGREDIENTS + WHY THEY MATTER

Soft Dates (75g) – These make the paste rich and slightly sweet. If they’re not soft, soak them longer. I once skipped this and ended up with gritty bits.
Fresh Ginger + Garlic (30g + 4 cloves) – Brings the punch. Don’t use jars—it just doesn’t hit the same.
Red Chilli (½–1 small) – For background heat. You can go bigger, but don’t overpower the other flavours.
Ground Spices (1 tbsp each of cumin, coriander, garam masala) – Your core. Toasting them briefly in the paste makes them bloom.
Tomato Purée (3 tbsp) – Adds body and sharpness to balance the dates.
Lamb Leg (1kg, diced) – This cut stays tender with a long simmer. I tried shoulder once—it worked, but needed longer.
Onions (3 large) – They bring sweetness and depth. Cook them slowly.
Fresh Tomatoes (500g) – Juicier and more acidic than tinned, which makes the sauce cleaner.
Stock (300ml, chicken or beef) – I prefer beef—adds richness.
Red Lentils (55g) – Don’t skip these. They disappear into the sauce and make it feel like it’s been cooking for hours.
Sunflower Oil (4 tbsp) – Neutral, high smoke point—great for searing.
Fresh Coriander (to serve) – Not optional. It brightens the whole thing.

MAKING IT YOURS (WITHOUT RUINING IT)

No lamb? Try beef shin or stewing beef—just simmer 30 mins longer.
Vegetarian? Chickpeas and sweet potato hold up well, but reduce the stock by 50ml.
No fresh tomatoes? Use 400g of good tinned ones—look for Italian origin.
More heat? Add extra chilli or a pinch of cayenne.
No blender? Mash the soaked dates by hand—it’s messier but works.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Lamb steamed, not browned	Overcrowded the pan	Sear in batches. Yes, it’s a faff. Worth it.
Paste was lumpy	Didn’t blend dates properly	Soak longer, blitz with enough liquid
Sauce too watery	Skipped the lentils	They thicken it up—don’t leave them out
Flavour was flat	Used weak stock or tinned tomatoes	Use good stock, and fresh tomatoes if possible

HOW TO MAKE MARY BERRY’S FRIDAY NIGHT LAMB CURRY

1. Soak the dates in 75ml boiling water for 15 mins.
2. Transfer dates to a blender with 3 tbsp of the soaking water. Add ginger, garlic, chilli, spices, and tomato purée. Blend until thick and smooth.
3. Season the lamb with salt and pepper. Heat 2 tbsp oil in a large pan. Brown the lamb in batches until golden. Set aside.
4. Add remaining oil to the pan. Cook onions for 4–5 minutes until soft and starting to colour. Stir in the curry paste and cook for 30 seconds.
5. Add tomatoes and stock. Stir well. Return the lamb and add the lentils.
6. Cover, reduce to low, and simmer for 1½ hours.
7. Remove the lid. Simmer another 10 minutes until the sauce thickens.
8. Check seasoning. Add salt, maybe a pinch of sugar if the tomatoes are sharp.
9. Serve with rice, poppadoms, and fresh coriander.

TIPS FROM MY KITCHEN

• I always dry my lamb with kitchen paper before searing—helps it brown better.
• Don’t skip the lid-off simmer at the end—it thickens the sauce naturally.
• If your curry’s a little sharp, a teaspoon of honey balances it beautifully.
• This tastes even better the next day, once the spices settle.

STORAGE + REHEATING

• Fridge: Keeps up to 3 days in an airtight container.
• Freezer: Freeze in portions for up to 3 months.
• Reheat: Gently in a pan with a splash of water or stock to loosen it. Microwave works too—stir halfway through.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this in a slow cooker?
A: Yes—just brown the lamb and onions first. Then cook everything on low for 6–7 hours.

Q: Can I freeze it with the lentils in?
A: Absolutely. They hold up beautifully. Just stir well after defrosting.

Q: What can I serve this with?
A: Basmati rice, naan, cucumber raita, or even roasted cauliflower. Anything mild to soak up the sauce.

Q: Can I double the recipe?
A: You can. Use a large pot, and you may need to simmer longer uncovered to thicken it up at the end.

Q: Mine turned out too sweet—what happened?
A: Probably too many dates or very ripe tomatoes. Add lemon juice or more garam masala to balance it.

Try More Recipes:

• Mary Berry Lamb Kofta Kebabs With Tzatziki
• Mary Berry Fish Curry With Coconut Milk
• Mary Berry Harissa Spiced Lamb With Cannellini Beans