If you’re craving something cozy, soul-warming, and packed with flavor, you’re about to fall head over heels for the Irresistibly Hearty Mary Berry’s Rugby Lamb Stew Recipe. This dish is the very definition of comfort food with tender lamb slow-cooked to perfection alongside vibrant vegetables and a rich, aromatic sauce that will have you savoring every single spoonful. Whether you’re making this for a family dinner or treating yourself on a chilly evening, this stew brings a beautiful balance of robust spices, fresh greens, and luscious depth that’s impossible not to love.
Ingredients You’ll Need
The magic behind this Irresistibly Hearty Mary Berry’s Rugby Lamb Stew Recipe lies in its simplicity and the quality of its ingredients. Each component plays a crucial role in building layers of flavor, texture, and color that come together so beautifully in the final dish.
- Sunflower Oil (2 tbsp): Provides a neutral base for sautéing without overpowering the spices, though olive oil is a lovely alternative.
- Lamb Neck Fillet (1 kg): Perfectly tender and flavorful, lamb neck ensures melt-in-your-mouth goodness; lamb shoulder is a fine substitute if preferred.
- Leeks (2 pieces): Add subtle sweetness and a lovely texture; green onions work if you’re in a hurry.
- Red Pepper (1 piece): Brings a pop of sweetness and vibrant color; yellow or orange bell peppers are great alternatives.
- Garlic (2 cloves): Fresh garlic infuses the stew with warmth and depth; garlic powder is okay if you’re pressed for time.
- Cayenne Pepper (1 tsp): Gives just the right amount of heat—feel free to adjust to suit your taste buds.
- Ground Cumin (2 tsp): Earthy and fragrant, cumin blends beautifully here; coriander can swap in for a different twist.
- Passata (400 g): Creates a rich, tomatoey body for the stew; canned crushed tomatoes can step in if needed.
- Balsamic Glaze (2 tbsp): Adds a sweet, tangy complexity; regular balsamic vinegar can work if you reduce it slightly.
- Baby Spinach (150 g): Gives freshness and a gentle texture; kale is a sturdier alternative with a bit more bite.
- Salt and Pepper: Essential for seasoning and bringing out all the flavors.
How to Make Irresistibly Hearty Mary Berry’s Rugby Lamb Stew Recipe
Step 1: Prepare Your Ingredients
Start by slicing the lamb neck fillet into generous chunks to ensure they remain rich and juicy throughout cooking. Clean the leeks thoroughly and chop them into slices, dice the red pepper, and mince the garlic cloves finely. Having all your ingredients prepped and ready makes the cooking process smooth and enjoyable.
Step 2: Brown the Lamb
Heat the sunflower oil in a large heavy-bottomed pot over medium-high heat. Add the lamb pieces in batches, making sure not to crowd the pan, and brown them evenly on all sides. This step is indispensable as it seals in the sweetness and adds a deep, savory flavor to the stew.
Step 3: Sauté Vegetables and Spices
Once the lamb is browned and set aside, reduce the heat slightly and add leeks, red pepper, and garlic to the pot. Cook gently until softened, then sprinkle in the cayenne pepper and ground cumin. Stir well to allow the spices to awaken and coat the veggies, releasing their aromatic charm.
Step 4: Simmer with Passata and Lamb
Return the browned lamb to the pot and pour in the passata, stirring to combine everything thoroughly. Bring the stew to a gentle simmer, cover with a lid, and let it cook slowly for about two hours. This low and slow method breaks down the lamb’s connective tissues, resulting in tender, fall-apart meat alongside a thick, flavorful sauce.
Step 5: Finish with Balsamic Glaze and Spinach
In the final 10 minutes of cooking, stir in the balsamic glaze to add its subtle sweetness and tang. Add the baby spinach last, letting it wilt beautifully into the warmth of the stew without losing its vibrant color. Season generously with salt and pepper according to your taste, and your stew is ready to be enjoyed.
How to Serve Irresistibly Hearty Mary Berry’s Rugby Lamb Stew Recipe
Garnishes
To elevate the presentation and add fresh flavor contrasts, sprinkle freshly chopped parsley or coriander leaves on top. A dollop of creamy yogurt or sour cream can also offer a wonderfully cooling balance to the rich stew.
Side Dishes
This stew pairs beautifully with crusty bread for dipping, fluffy mashed potatoes, or even buttery boiled new potatoes. For a lighter touch, a simple green salad dressed with lemon vinaigrette provides a nice, fresh counterpoint.
Creative Ways to Present
Serve the stew in rustic bowls or even mini cast iron pots for that charming, homey feel. You could also hollow out small rounds of bread and ladle the stew inside for an inviting, interactive dining experience. The vibrant colors and hearty textures make it a feast for both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
This Irresistibly Hearty Mary Berry’s Rugby Lamb Stew Recipe actually tastes even better the next day once all the flavors have had time to mingle. Keep leftovers in an airtight container in the refrigerator and consume within 3 days for the best experience.
Freezing
Freezing portions is a fantastic way to enjoy this stew later without sacrificing flavor. Allow the stew to cool completely before portioning it into freezer-safe containers. It will stay delicious for up to 3 months when frozen properly.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally, or warm in the microwave until piping hot throughout. If the stew thickens too much, add a splash of water or stock to loosen it up and restore its luscious texture.
FAQs
Can I use a different cut of lamb for this stew?
Absolutely! While lamb neck fillet is ideal for its tenderness and flavor, lamb shoulder is a wonderful alternative that also breaks down well during slow cooking.
Is it possible to make this stew in a slow cooker?
Yes! After browning the lamb and sautéing the vegetables, transfer everything to your slow cooker. Cook on low for 6 to 8 hours for equally tender and delicious results.
What can I substitute for the cayenne pepper if I want less heat?
You can simply reduce the cayenne pepper or replace it with smoked paprika for a mild, smoky flavor without the heat.
Can this stew be made gluten-free?
Definitely. The recipe uses no gluten-containing ingredients naturally, but always check your passata and balsamic glaze labels just to be safe.
What’s the best way to thicken the stew if it’s too watery?
To thicken the stew, remove the lid during the last 20 minutes of cooking to allow some liquid to evaporate, or stir in a small slurry of cornflour mixed with water.
Final Thoughts
There’s nothing quite like diving into a bowl of this Irresistibly Hearty Mary Berry’s Rugby Lamb Stew Recipe on a chilly day—it feels like a warm hug from the inside out. With its tender lamb, balanced spices, and vibrant vegetables, it truly is a dish worth making again and again. So grab your ingredients, get cooking, and enjoy every comforting spoonful!
Print
Irresistibly Hearty Mary Berry’s Rugby Lamb Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Description
This hearty Mary Berry’s Rugby Lamb Stew is a warming and flavorful dish featuring tender lamb neck fillet cooked slowly with aromatic leeks, garlic, and spices, enriched with vibrant red pepper and baby spinach. Perfect for a comforting family meal, this stew combines traditional British cooking with a touch of Mediterranean flavor from cumin and balsamic glaze.
Ingredients
Meat and Oil
- 2 tablespoons Sunflower Oil (Substitute with olive oil for different flavor)
- 1 kg Lamb Neck Fillet (You can use lamb shoulder if desired)
Vegetables and Aromatics
- 2 pieces Leeks (Can be replaced with green onions in a pinch)
- 1 piece Red Pepper (Substitute with yellow or orange bell pepper if needed)
- 2 cloves Garlic (Fresh garlic preferred, garlic powder works in a hurry)
- 150 grams Baby Spinach (Kale can serve as a sturdier alternative)
Spices and Condiments
- 1 teaspoon Cayenne Pepper (Adjust the amount for a milder flavor)
- 2 teaspoons Ground Cumin (Coriander makes a great substitute)
- 400 grams Passata (Canned crushed tomatoes can work as an alternative)
- 2 tablespoons Balsamic Glaze (Regular balsamic vinegar can be used but reduce quantity)
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Ingredients: Begin by trimming and cutting the lamb neck fillet into large, bite-sized chunks. Clean the leeks thoroughly and slice them into rounds. Deseed and chop the red pepper into medium pieces. Peel and finely chop the garlic cloves.
- Brown the Lamb: Heat the sunflower oil in a large heavy-bottomed casserole or stew pot over medium-high heat. Add the lamb pieces in batches, ensuring not to overcrowd the pan, and brown them on all sides until they develop a rich, golden crust. This step locks in flavor and creates depth in the stew.
- Sauté the Vegetables: Remove the browned lamb and set aside. In the same pot, add the leeks, red pepper, and garlic. Cook gently over medium heat until softened and fragrant, about 5-7 minutes, stirring regularly to prevent burning.
- Add the Spices and Tomato Base: Stir in the cayenne pepper and ground cumin to the softened vegetables, allowing the spices to toast gently and release their aroma for about two minutes. Pour in the passata, stirring to combine everything well.
- Combine and Simmer: Return the browned lamb to the pot, mixing it thoroughly with the spiced tomato and vegetable mixture. Bring the stew to a simmer, then cover with a lid, reduce the heat to low, and let it cook slowly for approximately 1 hour and 45 minutes to 2 hours. The slow simmer will tenderize the lamb beautifully.
- Finish with Greens and Balsamic: In the last 10 minutes of cooking, stir in the baby spinach leaves, allowing them to wilt into the stew. Drizzle the balsamic glaze over the top, then season with salt and pepper to taste. Stir again, cover, and cook for the final few minutes to meld all the flavors together.
- Serve: Once the lamb is tender and the flavors are well combined, remove from heat. Serve the stew hot with a crusty bread or over creamy mashed potatoes for a full, comforting meal.
Notes
- For a different flavor profile, try substituting sunflower oil with olive oil during browning.
- Lamb shoulder can be used as an alternative to neck fillet, but it might require slightly longer cooking to become tender.
- If fresh garlic is unavailable, garlic powder can be used, but fresh provides better flavor.
- Adjust cayenne pepper quantity to control the heat level; omit for a milder stew.
- Substitute baby spinach with kale for a sturdier texture; add it earlier during cooking to soften.
- Balsamic glaze adds sweetness and depth; if using regular balsamic vinegar, reduce quantity to avoid overpowering acidity.
