We may have finally escaped January, but it’s still pretty cold and dark outside, so comfort food is still on the menu. And if you’re a fan of a lamb curry, one Mary Berry recipe should be on your list this week.

Cooked on the stovetop, there's not much to this tasty lamb curry that is ready within 30 to 35 minutes. If you have already cooked the lamb but just happen to have a lot of meat left over, then this is the ideal dish to make.

Served best with basmati rice, warm naan bread and plain yoghurt, this super simple lamb curry is the ideal lazy evening meal. If you would like an added boost of nutrients, there's also the possibility to add in peas or spinach (or both).

The great thing about a curry is that it truly is versatile so you can use up any leftover vegetables that you would like to enjoy. If you don’t have any cooked lamb, fry off the raw chunks until browned before adding it in to the curry.

Ingredients

500g cooked leftover lamb, cut into bite-sized chunks

One large onion, finely chopped

Two garlic cloves, crushed

One tbsp fresh ginger

Two tbsp mild curry powder

One tsp ground cumin

One tsp ground coriander

One tbsp tomato purée

400g tin chopped tomatoes

250ml lamb or chicken stock

Two tbsp vegetable oil

Salt and black pepper, to taste

Fresh coriander, as garnish

Cooked basmati rice, to serve