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
Scale
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.
