The cold and frosty weather in January makes it the perfect time for some classic comfort food, and you do not have to spend ages over a stove to cook something delicious.
Mary Berry’s lamb stew is guaranteed to warm you up this winter as it tastes amazing and is incredibly simple to prepare.
In her cookbook ‘Foolproof Dinners’, Mary said: “Heart-warming lamb stew, serve it with rice or mashed potato or celeriac. You can use neck fillet or leg or shoulder for this recipe.”
It takes roughly 10 to 15 minutes to prepare this hearty stew before it goes into the oven to slow cook for two hours.
This is the perfect dinner to impress loved ones as it serves four to six people, and everything is cooked in one dish which will save you on the washing up afterwards.
How to make Mary Berry’s simple lamb stew
Ingredients:
- 750g of lamb neck fillet (chopped up into five-centimetre cubes)
- Three leeks (chopped into thick large chunks)
- One red pepper (chopped into thick large chunks)
- Three garlic cloves (finely grated)
- 500g of passata
- A quarter teaspoon of cayenne pepper
- Two tablespoons of ground cumin
- 150g of spinach leaves
- Two tablespoons of balsamic glaze
- Two tablespoons of sunflower oil
Recipe:
To make this recipe, first preheat the oven to 160C (140C for fan or Gas Mark 3).
Place a large ovenproof frying pan or flameproof casserole dish on the stove. Heat until the dish is hot, then add oil and cook your lamb until is golden. Then set aside the lamb.
Add the peppers and leeks to the dish. Cook for three to four minutes until they begin to go soft and tender. Next, add the garlic and spices then cook for 10 more seconds.
Pour the passata sauce and 100ml of water into the dish, then add back in the lamb. Season with salt and pepper and bring the mixture to a boil.
Place a lid on the dish and put in the oven for two hours to slowly cook.
Once the time is up, remove the dish from the oven and add both the balsamic glaze and spinach. Stir the mixture until the spinach has fully wilted.
Your tasty lamb hotpot is now ready to serve and is best eaten alongside some rice or mashed potatoes.
