This Mary Berry Lamb Stew (often referred to as her Quick Lamb Tagine) is a fragrant and warming recipe, which calls for tender neck fillet of lamb and sweet dried apricots. It relies on the sweetness of mango chutney to balance the aromatic spices. It’s a quick, one-pot supper, ready in about 45 minutes.
Mary Berry Lamb Stew with Mango Chutney Ingredients
- 500g (1lb 2oz) lamb neck fillet, trimmed and cut into small cubes
- 2 tbsp sunflower or vegetable oil
- 2 onions, roughly chopped
- 2 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp chili powder (optional, or use paprika for less heat)
- 400g (14oz) tin chopped tomatoes
- 300ml (½ pint) chicken or lamb stock
- 100g (4oz) dried apricots, halved
- 2 tbsp mango chutney
- Salt and freshly ground black pepper
- Fresh coriander, chopped (for garnish)
How To Make Mary Berry Lamb Stew with Mango Chutney
- Brown the meat: Heat half the oil in a large deep frying pan or casserole dish over high heat. Season the lamb cubes with salt and pepper. Add the lamb to the pan and fry quickly until browned on all sides. You may need to do this in batches to avoid overcrowding the pan. Remove the browned lamb with a slotted spoon and set aside on a plate.
- Sauté the aromatics: Add the remaining oil to the pan. Add the chopped onions and fry for a few minutes until they soften. Add the crushed garlic and grated ginger, cooking for another minute until fragrant.
- Bloom the spices: Sprinkle in the turmeric, cumin, ground coriander, cinnamon, and chili powder. Stir well and cook for about 1 minute to release the flavors of the spices (this prevents them from tasting powdery).
- Simmer the sauce: Return the browned lamb (and any resting juices) to the pan. Pour in the chopped tomatoes and the stock. Stir in the dried apricots and the mango chutney.
- Cook the stew: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pan with a lid and cook for 30 minutes, or until the lamb is tender and the sauce has thickened slightly.
- Adjust and finish: Remove the lid for the last 5 minutes if you want a thicker sauce. Taste and adjust the seasoning, adding more salt or pepper if needed. Stir in the chopped fresh coriander just before serving.
Recipe Tips
- Why use lamb neck fillet: Mary Berry recommends neck fillet for this “quick” stew because it is marbled with fat, making it flavorful, but it stays tender even with a short cooking time (unlike leg or shoulder which need hours).
- The role of mango chutney: The mango chutney acts as a shortcut ingredient. It provides sweetness, acidity, and thickness all in one go, replacing the need for long slow caramelization of onions or added honey.
- Substituting apricots: If you aren’t a fan of dried apricots, you can leave them out, but they absorb the stock beautifully. You could substitute them with sultanas or even sweet potato chunks (though sweet potato will take longer to cook).
- Make it ahead: Like most spiced stews, this dish tastes even better the next day as the flavors have had time to develop. Reheat gently on the stove.
What To Serve With Mary Berry Lamb Stew with Mango Chutney
This North African-inspired stew needs something to soak up the rich tomato sauce.
- Couscous: The traditional pairing; toss with lemon and herbs.
- Basmati Rice: A simple, fluffy side.
- Flatbread or Naan: Perfect for scooping up the sauce.
- Greek Yogurt: A dollop on top cools down the spices.
How To Store Mary Berry Lamb Stew with Mango Chutney
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: This stew freezes excellently. Let it cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Mary Berry Lamb Stew with Mango Chutney Nutrition Facts
- Calories: 380kcal
- Protein: 28g
- Carbohydrates: 22g
- Fat: 20g
- Saturates: 7g
- Sugar: 16g
- Salt: 0.8g
Nutrition information is estimated per serving (based on 4 servings).
FAQs
Can I use diced leg of lamb instead?
Yes, but leg of lamb is leaner and tougher. If you use leg, you will likely need to simmer the stew for 45–60 minutes (instead of 30) to ensure it becomes tender. Add a little extra stock if it dries out.
Is it spicy?
No, it is aromatic rather than hot. The chili powder gives a tiny background warmth, but the sweetness of the chutney and apricots balances it out. You can omit the chili entirely if cooking for young children.
Can I use fresh mango instead of chutney?
No, fresh mango will turn to mush and lacks the concentrated spiced-vinegar flavor profile of the chutney that seasons the sauce.
Try More Recipes:
Mary Berry Lamb Stew with Mango Chutney Recipe
Description
A quick and aromatic lamb tagine-style stew that uses mango chutney and apricots to create a rich, sweet, and savory sauce in under an hour.
Ingredients
Instructions
- Brown the seasoned lamb cubes in hot oil and set aside.
- Fry onions, garlic, and ginger until soft.
- Stir in the spices and cook for 1 minute.
- Return lamb to the pan and add tomatoes, stock, apricots, and mango chutney.
- Bring to a boil, then cover and simmer for 30 minutes.
- Remove lid to thicken if necessary.
- Garnish with coriander and serve.
Notes
- Using lamb neck fillet is the secret to keeping this stew “quick” as it becomes tender much faster than other cuts of lamb.
- The mango chutney acts as a glaze and thickener, giving the sauce a glossy appearance and a depth of flavor that usually takes hours to achieve.
- Be sure to cook the spices (bloom them) with the onions for a minute before adding the liquid, otherwise, the stew may have a gritty, raw spice taste.
Mary Berry Lamb Stew with Mango Chutney Recipe
