Easter Sunday has just passed, and if you’re wondering what to do with the leftover lamb from your roast dinner, Mary Berry has a fantastic solution - a deeply flavorful lamb curry that’s easy to prepare.
Lamb is traditionally enjoyed on Easter Sunday to symbolize Jesus' sacrifice, and it’s also the ideal meat choice for spring, offering rich flavor and freshness.
Mary Berry’s lamb curry is delicious, hearty, and a great way to avoid food waste. Here’s how you can make it at home.
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To start, Mary Berry creates her own curry paste using cardamom pods and a mix of seasonings. If your lamb is uncooked, you’ll brown it in a large ovenproof frying pan, then sauté onions, garlic, and chili before adding the curry paste, stock, cinnamon, bay leaves, and sugar. The mixture is then transferred to the oven to simmer for about an hour and a half, until the lamb is tender. Finally, the curry is garnished with fresh coriander and served with smooth yogurt and rice.
This recipe is a wonderful way to transform your Easter Sunday leftovers into a delicious new dish that’s perfect for any time of year.