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Irresistibly Hearty Mary Berry’s Rugby Lamb Stew Recipe

Irresistibly Hearty Mary Berry's Rugby Lamb Stew Recipe
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Indulge in the warmth and flavor of our Irresistibly Hearty Mary Berry’s Rugby Lamb Stew Recipe, a perfect dish for chilly evenings. This comforting stew features tender lamb simmered in a rich tomato sauce, combined with fresh vegetables, making it an ideal choice for family dinners and cozy gatherings. With its savory profile and delightful aroma, this recipe is sure to become a staple in your kitchen. Not only is it easy to prepare with versatile ingredients, but it also lends itself beautifully to meal prep—tasting even better the next day!

Ingredients

Scale
  • 2 tablespoons sunflower oil (or olive oil)
  • 1 kg lamb neck fillet (or lamb shoulder)
  • 2 leeks (or green onions)
  • 1 red pepper (or yellow/orange bell pepper)
  • 2 cloves garlic
  • 1 teaspoon cayenne pepper
  • 400 grams passata (or canned crushed tomatoes)
  • 2 tablespoons balsamic glaze (or regular balsamic vinegar)
  • 150 grams baby spinach (or kale)

Instructions

  1. Prepare your ingredients by washing and chopping the vegetables.
  2. In a heavy-bottomed pot or Dutch oven, heat the sunflower oil over medium-high heat. Brown the lamb neck fillet pieces on all sides for enhanced flavor.
  3. Add the leeks, red pepper, and minced garlic to the pot, stirring well for about 5 minutes until softened.
  4. Season with cayenne pepper and ground cumin; then add passata and balsamic glaze. Bring to a boil, reduce heat to low, cover, and let simmer for approximately 120 minutes until the lamb is tender.
  5. Fold in baby spinach during the last few minutes of cooking until wilted. Taste and adjust seasoning as needed.
  6. Serve hot with crusty bread or over creamy mashed potatoes.

Nutrition

Find it online: https://maryflavors.com/irresistibly-hearty-mary-berrys-rugby-lamb-stew-recipe/

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