Mary Berry shares quick prep mild Indian lamb curry recipe perfect for a cosy dinner

Mary Berry has divulged her recipe for a "mild, sweet and rich" lamb dhansak, perfect for those who prefer their curry with less heat.

The delicate combination of meat, lentils and aromatic spices makes it an ideal dish to prepare in bulk.

Moreover, this particular curry benefits from being marinated over time, as the spices have more opportunity to infuse into the lamb, providing an even more delectable taste the following day.

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It's well-known that a curry's flavour improves with age, often tasting more exquisite on the second day.

For fans eager to create Mary Berry's Indian lamb dhansak at home, it's a straightforward 30-minute prep affair, reports the Express.

Lamb dhansak

• Prep: less than 30 mins

• Cooks in: one to two hours

• Serves: six people

Ingredients

• Three tbsp sunflower oil

• 1 kg diced lamb shoulder or leg, or a mixture of both

• Two onions, chopped

• 25g fresh root ginger, peeled

• Four garlic cloves, peeled

• Two red chillies, seeds removed, chopped

• 10 green cardamom pods

• One-and-a-half tbsp ground cumin

• One-and-a-half tbsp ground coriander

• Half a tbsp ground turmeric

• 400g can chopped tomatoes

• 200ml oz beef stock

• 75g red lentils

• Three tbsp honey

• Salt and pepper

To serve

• Boiled rice

Here are the steps for Mary Berry's lamb dhansak:

The first task is preheating the oven to 150C (130C fan/300F/gas three) and heating two tablespoons of oil in a sizeable frypan.

Proceed by browning the lamb in a couple of batches, then putting it aside with a slotted spoon. Follow up by adding more oil and cooking the onion until it softens.

Next, process ginger, garlic, and chilli in a small food processor and pound the cardamom pods in a pestle and mortar.

Stir in these elements along with the rest of the spices and ingredients, return the lamb to the pan, and bring everything to a boil. Lastly, cover the dish and let it tenderise in the oven for one-and-a-half to two hours before serving with boiled rice.