One-pot lamb stew
This warming lamb stew can be served with rice or mashed potatoes. You can use neck fillet, leg or shoulder for this recipe.
Lucy, Mary's close friend and assistant, made this for her friends when a Rugby World Cup match was on. To her and her friends this dish is lovingly referred to as Rugby lamb!
Ingredients
- 2 tbsp sunflower oil
- 750g/1lb 10oz lamb neck fillet, trimmed and cut into 5cm/2in cubes (prepared weight)
- 3 leeks, trimmed and thickly sliced
- 1 red pepper, seeds removed and sliced into large chunks
- 3 garlic cloves, finely grated
- ¼ tsp cayenne pepper
- 2 tsp ground cumin
- 500g/1lb 2oz passata
- 150g/5½oz baby spinach leaves
- 2 tsp balsamic glaze
- salt and freshly ground black pepper
- freshly cooked rice or mashed potatoes, to serve
Method
Preheat the oven to 160C/140C Fan/Gas 3.
Heat a large ovenproof frying pan or flameproof casserole over a high heat until hot. Add the oil and fry the lamb in batches until golden and sealed. Set aside.
Add the leek and pepper to the pan and fry for 3–4 minutes, until starting to soften a little. Add the garlic, sprinkle over the spices and fry for 10 seconds. Stir in the passata and 100ml/3½fl oz water and return the lamb to the pan.
Season with salt and pepper and bring to the boil. Cover with a lid and transfer to the oven for 2 hours until tender.
Remove from the oven and add the spinach, stir until it has just wilted. Then, stir in the balsamic glaze.
Season with salt and pepper and serve piping hot with the rice or mash.
Recipe Tips
This can be made up to 1 day ahead without the spinach. Chill in the fridge then reheat to serve – add the spinach before serving. It freezes well without the spinach.