‘Freakier Friday’: Lindsay Lohan and Jamie Lee Curtis talk ‘more mature’ sequel

Jamie Lee Curtis and Lindsay Lohan in ‘Freakier Friday.’ (Supplied)
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Updated 04 August 2025
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‘Freakier Friday’: Lindsay Lohan and Jamie Lee Curtis talk ‘more mature’ sequel

  • In “Freakier Friday,” the highly anticipated sequel, the duo returns as mother and daughter, but with a new twist

DUBAI: More than 20 years after their beloved body-swap comedy “Freaky Friday” first hit the cinemas, Lindsay Lohan and Jamie Lee Curtis are back — and this time, they are switching roles with the next generation.

In “Freakier Friday,” the highly anticipated sequel, the duo returns as mother and daughter, but with a new twist: A four-way body swap involving two younger characters, played by Julia Butters and Sophia Hammons.




Lindsay Lohan — a resident of the UAE for the last decade — returns as Anna Coleman in the film. (AFP)

When asked what it takes to convincingly pull off a body swap, the actors both agree — it is all about the details.

“Mannerisms, the physicality, is a big part of it,” Curtis explained in an interview with Arab News. “You have to mirror each other. It’s not like you’re doing the mirror exercise, but in a way, you are.”

Lohan — a resident of the UAE for the last decade — picked up on subtle changes too, saying: “Harper (Coleman) was slouching more, and she had a slower way of responding to things. She would kind of be more to herself and in her head. Anna would stay up straight more. Those were two of the things I would do.”

But no matter how much prep you do, Curtis says, the real test comes on set. She said: “You can work with the director and vocal coaches and all the rest of it, until that director says action — and the four of you have swapped, and you’re looking in the mirror — you just can’t know if it’s going to work. And I will tell you, when we shot the scene in the mirror, which is why it’s in the end credits, we knew it was working. The crew knew, the director knew, the producers knew, the studio knew — and then we relaxed.”

Both Lohan and Curtis also took on the role of executive producers for the film, a first for Lohan and a return to producing for Curtis. Stepping behind the scenes gave them more creative control and a deeper sense of ownership over the story.

“It feels so nice,” Lohan said. “Especially because women in Hollywood have come such a long way … it feels so encouraging to be executive producing with someone like Jamie and having more of a say in how things go in the movie. Just seeing it from the ground up feels so, what’s the word I’m looking for? Empowering.”

Fans of the original film will be thrilled by the return of Pink Slip, the fictional band fronted by Lohan’s character Anna. For Lohan, slipping back into Anna’s combat boots was as nostalgic as it was exhilarating.

“It was really fun,” she said. “I haven’t really been singing that much, and I haven’t been playing guitar in my daily life as much. So, it was nice to relearn guitar again and brush up on that and then sing and just be there, back with the band. We had so much fun. It was a really, really good time.”

While “Freakier Friday” is packed with physical comedy and music, both actors agree the film’s heart lies in its message of empathy.

“There’s a beautiful message in it,” Lohan said. “Walk a mile in my shoes. Get to know me before you assume things about me. Really know who I am first. And I think that’s a message we should all take with us every day, everywhere in the world — especially now.”

Curtis is in agreement. “It’s basically everything she just said. The first movie was funny and moving; this one is funnier, more moving … and therefore, it’s freakier. But the same themes are there: compassion, understanding, conflict, conflict resolution, physical comedy. It just feels richer, fuller, more mature.”


Ramadan recipes: Slow-cooked lamb shank with eggplant begendi

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Ramadan recipes: Slow-cooked lamb shank with eggplant begendi

DUBAI: Mohamad Olleik, head chef at Dubai’s DIFC-located Alaya, shares a hearty lamb shank recipe, a dish he describes as “generous, comforting and deeply rooted in tradition.”

Ingredients

Lamb shank

Lamb shanks — 2 pieces

Onion — 1 large, roughly chopped

Carrot — 1 medium, roughly chopped

Celery — 1 stick, roughly chopped

Garlic — 4 cloves, crushed

Fresh thyme — 2 sprigs

Fresh rosemary — 1 sprig

Olive oil — 3 tablespoons

Salt and black pepper

Eggplant begendi

Large eggplants — 2

Butter — 50 grams

Plain flour — 2 tablespoons

Cooking cream — 250 milliliters

Nutmeg — a pinch

Salt and black pepper

To finish

Roma tomatoes — 2, halved

Green sweet peppers — 2, halved

Lamb cooking juices — ½ cup

Fresh chives — finely chopped

Olive oil 

Method

Braise the lamb: Season the lamb shanks generously with salt and black pepper. Heat olive oil in a heavy pot and sear the lamb on all sides until deeply golden. Remove the lamb and add onion, carrot, celery, garlic, thyme and rosemary to the same pot. Saute until fragrant. Return the lamb to the pot and add enough water to come halfway up the shanks. Cover tightly and braise in a 170-degree Celsius oven for three hours, until the meat is tender and falling off the bone.

Prepare the eggplant begendi: Grill or roast the eggplants whole until the skin is charred and the flesh is soft. Peel, chop finely and drain excess liquid. In a saucepan, melt the butter and whisk in the flour. Cook gently for one to two minutes. Gradually add the cream, whisking until smooth. Stir in the eggplant, season with salt, pepper and nutmeg, and cook until silky and thick.

Grill the vegetables: Brush the tomatoes and peppers with olive oil and grill or pan-sear until lightly charred.

Finish the sauce: Strain the lamb cooking liquid and reduce it gently in a saucepan until slightly thickened and glossy. Adjust seasoning if needed.

To plate: Spoon the eggplant begendi onto the plate as a base. Place the lamb shank on top.  Arrange the grilled vegetables alongside. Drizzle with the remaining lamb juice and finish with chopped chives and a touch of olive oil.