Mary Berry's braised lamb recipe promises deep flavour and fall-off-the-bone texture
The British food writer has offered fans her authentic recipe for the all-time favourite winter warmer.
Mary Berry has impressed fans with an exemplary recipe for tender braised lamb, and it's as comforting as it is sophisticated. The cook's approach emphasises deep flavour and succulent fall-off-the-bone meat that elevates the winter warmer to new heights.
What's more, a simple cooking technique makes this dish accessible to home cooks of all levels.
Slowly simmering the meat in a flavourful liquid will allow tough cuts of lamb to tenderize over several hours, resulting in a dish that offers as much depth as it does complexity.
The result is a dish that not only tastes incredible but also showcases the importance of patience when braising meat.
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Ingredients
- Two tbsp sunflower oil
- One kg (two lb 3oz) lamb neck fillet, diced
- Two large onions, sliced
- One garlic clove, crushed
- One tbsp cumin powder
- One medium curry powder
- 450 ml lamb or beef stock
- 400 grams tin of chopped tomatoes
- One tbsp sun-dried tomato purée or paste
- Two tbsp mango chutney
- 400 grams of haricot beans, drained and rinsed
- Two sweet potatoes, peeled and sliced into 2cm (¾ in)
- Cubes of salt and freshly ground black pepper
Method
- Take a sauté pan that comes with a cover, or a casserole dish that is safe for both oven and stovetop use.
- Begin by heating your oven to a temperature of 160C (320F), or 140C (284F) if you’re using a fan-assisted oven, corresponding to Gas Mark 3. Warm up a tablespoon of oil in the pan. Swiftly sear the lamb on high heat until it’s thoroughly browned on all sides. It might be necessary to cook the lamb in multiple increments to avoid filling the pan too much. As each batch is done, use a slotted spoon to transfer the meat to a plate and keep it aside.
- Put the oil into the pan you used earlier and sauté the onions, celery, and garlic for a short while. Toss in the spices and continue to fry for an additional half a minute, making sure to stir constantly.
- Next, introduce the stock, tomatoes, tomato concentrate, and mango chutney to the pan. While stirring continuously, raise the heat to bring the mixture to a simmer. Season the lamb with salt and pepper and add it to the pan, stirring it for several minutes. After that, cover the pan with its lid and place it in the preheated oven to cook for approximately one hour.
- Return the pan to the heat, add beans and sweet potatoes, and bring to a boil. Cover and place them in the oven, simmering until the lamb is tender and the potatoes are cooked yet firm, about 45 minutes. Season to taste and serve hot.