Mary Berry’s go-to ingredient for the most ‘hearty’ lamb stew
Lamb stew is a staple dish for so many home cooks but it can taste bland without a good recipe. Luckily Mary Berry has a solution.
Few things say comfort food more than a delicious stew, and Mary Berry has the ideal recipe for those craving a lamb-based dish.
Sharing a recipe for braised lamb with sweet potato and haricot beans from her cookbook Simple Comforts, Mary described the dish as "a hearty family stew".
She said: "This is full of flavour and perfect for feeding a crowd. If an extra person turns up unexpectedly, just add another can of drained beans!"
While everyone knows that meat, potatoes and stock form the basis of a good stew, Mary adds a common ingredient to make hers even better.
The recipe includes a tablespoon of curry powder to give the dish some edge against the sweetness of the lamb and potatoes.
In this brand-new collection of 120 recipes, Mary Berry shares her tips and tricks from a lifetime of culinary knowledge.
The book, Mary Makes it Easy: The new ultimate stress-free cookbook, is now available for just £14.
Lamb stew recipe
Ingredients
- Two tbsp sunflower oil
- 1kg (2lb 3oz) lamb neck fillet, diced
- Two large onions, sliced
- Four celery sticks, sliced
- One garlic clove, crushed
- One tbsp cumin powder
- One tbsp medium curry powder
- 450ml lamb or beef stock
- One 400g tin of chopped tomatoes
- One tbsp sun-dried tomato purée or paste
- Two tbsp mango chutney
- One 400g tin of haricot beans, drained and rinsed
- Two sweet potatoes, peeled and sliced into 2cm cubes
- Salt and freshly ground black pepper
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Method
Take a large, deep frying pan with a lid or use an ovenproof casserole dish. Next, preheat the oven to 160C/ Gas 3.
Add a tablespoon of oil to the pan and heat gently before adding the diced lamb. Fry over high heat until golden brown all over - it may be easier to do in batches so as not to overcrowd the pan.
Remove the lamb with a slotted spoon and set aside, then add the remaining oil to the same pan and fry the onions, celery and garlic for a few minutes. Add the spices and fry for another 30 seconds, stirring.
Pour in the stock followed by the tomatoes, tomato purée or paste and mango chutney.
Bring everything to a boil while stirring continuously, then add the lamb and season with salt and pepper.
Stir for a few minutes, then cover the pan with a lid and transfer to the oven for about an hour. Return the pan to the hob and add the beans and sweet potatoes.
Bring everything back up to the boil, then cover the pan again and return to the oven. Continue to simmer the stew for a further 45 minutes or until the lamb is tender and the potatoes are just cooked, but still holding their shape.
Check the seasoning and adjust accordingly just before serving.
