Importance Score: 20 / 100 🔵
Savour Easter Lamb Leftovers with Mary Berry’s Flavorful Curry Recipe
Following Easter celebrations, many households may find themselves with succulent roasted lamb remaining. Renowned cook Mary Berry offers an ideal solution to repurpose these leftovers: a simple yet deeply aromatic lamb curry. This recipe provides a delicious and resourceful way to enjoy leftover Easter lamb, transforming it into a comforting and flavourful meal.
The Significance of Lamb and Recipe Inspiration
Lamb holds symbolic importance during Easter, representing sacrifice and remembrance for Christians. Mary Berry’s lamb curry recipe not only provides a delectable culinary experience but also efficiently utilizes leftover meat, minimizing food waste. This hearty and satisfying dish is straightforward to prepare, offering a perfect post-holiday meal option.
Method
Creating the Curry Paste
Mary Berry’s recipe begins with a homemade curry paste to build rich flavour. The initial step involves extracting cardamom seeds from approximately ten green cardamom pods. Place the pods in a small resealable bag and gently crush them using a rolling pin to release the seeds.
Transfer the cardamom seeds to a pestle and mortar. Grind the seeds into a fine powder using a circular motion. Once powdered, place the ground cardamom in a mixing bowl. Combine the ground cardamom with the remaining curry paste ingredients as specified in the full recipe. Thoroughly mix these seasonings together to form a smooth, fragrant paste.
Preparing the Lamb Curry
For the curry itself, begin by heating cooking oil in a large, oven-safe frying pan or a flameproof casserole dish over a high heat setting. If using uncooked lamb, slice the lamb meat into uniform cubes of your desired size.
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Add the cubed lamb to the heated pan in manageable batches. Brown the lamb pieces on all sides to seal in the juices and enhance flavour. Once browned, use a slotted spoon to remove the lamb from the pan and set it aside temporarily. Preheat your oven to a temperature of 150°C (conventional oven) or 130°C (fan oven), equivalent to Gas Mark 2.
Reduce the heat to medium and add a chopped onion to the same pan. Sauté the onion in the residual oil for several minutes until softened and translucent. Next, introduce minced garlic and finely chopped chilli to the pan, stirring them in with the softened onion. Continue to cook for an additional 30 seconds, ensuring the garlic and chilli become fragrant without burning.
Return the lamb to the pan, whether using pre-cooked leftovers or the freshly browned lamb. Incorporate the prepared curry paste into the pan with the lamb and aromatics. Fry the mixture for a few minutes, stirring constantly to allow the flavours to intensify and deepen.
Pour in the stock to deglaze the pan and create the curry sauce base. Add cinnamon sticks, bay leaves, and a touch of sugar to balance the spice and enhance the overall flavour profile. Season generously with salt and freshly ground black pepper to taste. Stir well to combine all ingredients.
Cover the pan tightly with a lid. Bring the curry to a gentle simmer on the stovetop, then transfer the covered pan to the preheated oven. Allow the lamb curry to cook in the oven for approximately one hour and 30 minutes, or until the lamb becomes exceptionally tender and easily falls apart.
Once cooked, carefully remove the pan from the oven. Take out and discard the cinnamon sticks and bay leaves. Taste the curry and adjust the seasoning with additional salt and pepper if needed to achieve your preferred flavour balance. Garnish the curry with a generous sprinkle of freshly chopped coriander for added freshness and visual appeal.
Just before serving, stir in plain yoghurt until it is fully incorporated and the curry reaches a smooth and creamy consistency. Serve Mary Berry’s flavourful lamb curry hot with a side of fluffy cooked rice to complement the rich sauce and tender lamb.