Mary Berry Lamb Stew with Mango Chutney Recipe

Mary Berry Lamb Stew with Mango Chutney is a warm, comforting stew that blends tender lamb with a sweet-savory sauce enriched by mango chutney. The chutney adds a gentle sweetness and rich depth, turning a traditional lamb stew into something bright, fragrant, and full of character. This dish is ideal for family dinners, weekend cooking, or cozy evenings when you want a hearty meal with minimal effort. The slow cooking process allows the lamb to soften beautifully while the flavors meld into a thick, delicious gravy.

What is Mary Berry Lamb Stew with Mango Chutney?

Mary Berry Lamb Stew with Mango Chutney is a slow-cooked stew made with lamb, vegetables, stock, herbs, and a generous spoonful of mango chutney. The chutney gives the stew a unique flavor combination—sweet, tangy, and savory all in one bowl.

Why This Recipe is Worth Trying

• The mango chutney adds a delicious twist that enhances the richness of the lamb.
• It’s simple to prepare yet tastes gourmet and restaurant-quality.
• The stew develops a deeper flavor the longer it simmers.
• It uses everyday ingredients found in any kitchen.
• The dish is perfect for make-ahead meals and reheats beautifully.

Essential Ingredients to Make Mary Berry Lamb Stew with Mango Chutney

• 800g lamb shoulder, cut into chunks
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery sticks, sliced
• 2 tbsp flour (for thickening)
• 2 tbsp tomato purée
• 600ml lamb or beef stock
• 4 tbsp mango chutney
• 1 tsp dried thyme (or 1 tbsp fresh thyme)
• 1 tsp dried rosemary (or 1 tbsp fresh rosemary)
• 1 tsp salt
• ½ tsp black pepper
• Bay leaf (optional)
• Fresh parsley for garnish

Handy Kitchen Tools for Best Results

• Large casserole pot or Dutch oven
• Wooden spoon
• Sharp knife
• Cutting board
• Measuring jug
• Heatproof spatula
• Serving bowls

Step-by-Step Guide to Making Mary Berry Lamb Stew with Mango Chutney

Step 1: Prepare the lamb

• Pat the lamb dry and season it lightly with salt and pepper for better browning.

Step 2: Brown the lamb pieces

• Heat oil in the casserole pot and sear the lamb in batches until golden on all sides.

Step 3: Sauté the vegetables

• Add onions, carrots, celery, and garlic into the same pot and cook until soft and aromatic.

Step 4: Add flour and tomato purée

• Sprinkle flour over the vegetables and stir in tomato purée to build a rich base.

Step 5: Pour in the stock

• Add the stock gradually while stirring, scraping up any browned bits for extra flavor.

Step 6: Add seasonings and chutney

• Stir in mango chutney, thyme, rosemary, bay leaf, salt, and pepper.

Step 7: Return the lamb to the pot

• Place the browned lamb back into the stew and submerge it in the liquid.

Step 8: Slow cook

• Cover with a lid and simmer gently until the lamb becomes tender and the sauce thickens.

Step 9: Finish and garnish

• Remove bay leaf, adjust seasoning, and garnish with chopped parsley before serving.

What I Got Wrong (And How I Fixed It)

• Adding chutney too early on high heat – It caramelized too fast. Lower heat kept the flavors balanced.
• Skipping the browning step – The stew tasted flat. Browning the lamb improved richness.
• Using too little liquid – Led to sticking. Adding enough stock ensured smooth simmering.
• Rushing the stew – The lamb stayed firm. Slow cooking made it tender and flavorful.

Healthier Version of Mary Berry Lamb Stew with Mango Chutney

• Choose leaner lamb cuts and trim visible fat.
• Reduce the amount of oil by browning in a non-stick pot.
• Replace some chutney with chopped fresh mango to cut sugar.
• Use low-sodium stock to reduce salt content.
• Add more vegetables like peas, spinach, or mushrooms.

Ingredient Substitutions for Mary Berry Lamb Stew with Mango Chutney

• For mango chutney: Use apricot jam or peach chutney.
• For lamb: Beef chunks or chicken thighs also work.
• For tomato purée: Replace with crushed tomatoes.
• For thyme: Use Italian seasoning.
• For stock: Use vegetable stock for a lighter flavor.

Pairing Ideas: What to Serve With Mary Berry Lamb Stew with Mango Chutney

• Creamy mashed potatoes – Comfortable and classic.
• Steamed basmati rice – Absorbs the stew beautifully.
• Warm, crusty bread – Ideal for dipping into the gravy.
• Buttered noodles – A quick and filling option.
• Roasted vegetables – Adds extra texture and freshness.
• Soft polenta – Creates a velvety, comforting base.

Expert Tips to Make Perfect Mary Berry Lamb Stew with Mango Chutney

• Brown the lamb properly to deepen the flavor.
• Use a heavy pot so the heat distributes evenly.
• Simmer gently to prevent tough meat.
• Always add chutney after lowering the heat to avoid burning.
• Taste toward the end and adjust sweetness or acidity.
• Let the stew rest for 10 minutes before serving for a fuller flavor.
• Cook a little longer if the lamb is not fully tender.

Creative Ways to Customize Mary Berry Lamb Stew with Mango Chutney

• Add chilli flakes for a light spicy kick.
• Stir in coconut milk for a creamier sauce.
• Add butternut squash for sweetness and thickness.
• Mix in spinach or kale for a nutrient boost.
• Add ginger for a brighter flavor profile.
• Use apricots or raisins for extra sweetness.
• Finish with lemon zest for freshness.

Storing Mary Berry Lamb Stew with Mango Chutney the Right Way

• Refrigerate once cooled to maintain freshness.
• Store up to 3 days in airtight containers.
• Freeze portions for meal prep up to 3 months.
• Reheat gently to keep the lamb tender.
• Add a splash of stock if reheating causes thickening.

How to Reheat Mary Berry Lamb Stew with Mango Chutney

• Stovetop: Simmer on low, stirring occasionally.
• Microwave: Heat in short intervals to avoid overcooking.
• From frozen: Thaw overnight and reheat gently.

Nutritional Breakdown (Per Serving)

• Calories: ~460
• Protein: 32g
• Fat: 25g
• Carbohydrates: 30g
• Fiber: 4g
• A balanced, hearty stew ideal for colder days.

Other Popular Mary Berry Lamb Recipes

• Mary Berry Slow Roast Lamb with Potatoes
• Mary Berry Slow Roast Lamb with Paprika
• Mary Berry Slow Roast Lamb Shoulder
• Mary Berry Lamb Shanks
• Mary Berry Lamb Dhansak
• Mary Berry Lamb Casserole

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FAQs

How do I keep the lamb tender in a stew with mango chutney?

Lamb stays tender when cooked low and slow. Simmering the stew gently for at least 1.5 to 2 hours allows the collagen in the lamb shoulder to break down, giving the meat a soft, melt-in-the-mouth texture.

Should I add the mango chutney at the beginning or end of cooking?

Mango chutney should be added once the heat is reduced, ideally after the stock has been added. This prevents the chutney from burning and ensures it melts into the stew, creating a balanced sweet-savory flavor.

Why is my lamb stew sauce not thick enough?

A thin sauce often means it hasn’t reduced long enough. Simmer the stew uncovered for the last 15–20 minutes to help the liquid evaporate and thicken naturally. You can also stir in a small spoonful of flour earlier in the process for extra thickness.

Can I make Mary Berry’s lamb stew with mango chutney the day before?

Yes, this stew tastes even better the next day. The flavors deepen overnight, and the lamb becomes even more tender. Store it covered in the fridge and reheat gently to maintain the texture.

Wrapping It Up

Mary Berry Lamb Stew with Mango Chutney brings a delightful blend of sweet, savory, and comforting flavors to your dinner table. The slow-cooked lamb and rich gravy make this dish incredibly satisfying, while the mango chutney adds a unique twist that elevates the entire stew. It’s simple to prepare, family-friendly, and perfect for make-ahead meals or special weekend dinners.