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.
- Prep Time: 20
- Cook Time: 120
- Total Time: 2 hours 20 minutes
- Yield: 4
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Ingredients
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800g lamb shoulder, cut into chunks
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2 tbsp olive oil
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1 large onion, chopped
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3 garlic cloves, minced
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2 carrots, sliced
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2 celery sticks, sliced
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2 tbsp flour (for thickening)
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2 tbsp tomato purée
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600ml lamb or beef stock
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4 tbsp mango chutney
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1 tsp dried thyme (or 1 tbsp fresh thyme)
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1 tsp dried rosemary (or 1 tbsp fresh rosemary)
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1 tsp salt
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½ tsp black pepper
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Bay leaf (optional)
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Fresh parsley for garnish
Instructions
Step 1: Prepare the lamb
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Pat the lamb dry and season it lightly with salt and pepper for better browning.
Step 2: Brown the lamb pieces
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Heat oil in the casserole pot and sear the lamb in batches until golden on all sides.
Step 3: Sauté the vegetables
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Add onions, carrots, celery, and garlic into the same pot and cook until soft and aromatic.
Step 4: Add flour and tomato purée
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Sprinkle flour over the vegetables and stir in tomato purée to build a rich base.
Step 5: Pour in the stock
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Add the stock gradually while stirring, scraping up any browned bits for extra flavor.
Step 6: Add seasonings and chutney
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Stir in mango chutney, thyme, rosemary, bay leaf, salt, and pepper.
Step 7: Return the lamb to the pot
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Place the browned lamb back into the stew and submerge it in the liquid.
Step 8: Slow cook
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Cover with a lid and simmer gently until the lamb becomes tender and the sauce thickens.
Step 9: Finish and garnish
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Remove bay leaf, adjust seasoning, and garnish with chopped parsley before serving.