Mary Berry Lamb Stew with Mango Chutney Recipe

If you are looking for a comforting family meal packed with rich flavor, this Mary Berry Lamb Stew with Mango Chutney Recipe is a wonderful choice. Tender lamb slowly cooks in a fragrant sauce enriched with vegetables, stock, warming spices, and sweet mango chutney. The result is a hearty stew with a delicious balance of savory, mildly sweet, and aromatic flavors. This is an easy-to-moderate recipe that takes around 2 hours from start to finish and is perfect for cozy dinners.

Ingredients

For the Lamb Stew

• 1kg lamb shoulder, cut into large chunks
• 2 tablespoons plain flour
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 2 carrots, sliced
• 2 celery sticks, sliced
• 3 garlic cloves, crushed
• 400ml lamb stock
• 200g mango chutney
• 1 tablespoon tomato purée
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for serving

How to Make Mary Berry Lamb Stew with Mango Chutney Recipe

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the center of the oven for even cooking.
• Coat the lamb: Place the lamb chunks in a bowl, sprinkle with flour, season with salt and pepper, and toss until evenly coated.
• Brown the meat: Heat the olive oil in a large ovenproof casserole dish. Brown the lamb in batches until golden on all sides. Remove and set aside.
• Cook the vegetables: Add the onions, carrots, celery, and garlic to the casserole dish. Cook for 5 minutes until softened.
• Add flavorings: Stir in the tomato purée, cumin, and coriander. Cook for 1 minute while stirring.
• Build the stew: Pour in the lamb stock and stir in the mango chutney until fully combined.
• Combine ingredients: Return the browned lamb to the casserole dish and add the bay leaf.
• Bake slowly: Cover with a lid and cook in the oven for about 1 hour 30 minutes, or until the lamb is very tender.
• Finish and serve: Remove the bay leaf, adjust seasoning if needed, garnish with parsley, and serve hot.

Tips for the Best Mary Berry Lamb Stew with Mango Chutney

How do I make the lamb extra tender?

Use lamb shoulder and cook it slowly. The longer cooking time allows the connective tissue to break down and become soft.

Can I make the stew ahead of time?

Yes. The flavor develops beautifully overnight, making it an excellent make-ahead meal.

What type of mango chutney works best?

A traditional sweet mango chutney provides the best balance of sweetness and spice.

How can I thicken the stew?

Remove the lid during the last 15 minutes of cooking or stir in a small amount of flour mixed with water.

Can I add extra vegetables?

Yes. Parsnips, potatoes, and sweet potatoes work especially well in this recipe.

Serving Suggestions

• Serve with creamy mashed potatoes.
• Pair with steamed rice.
• Enjoy with warm crusty bread.
• Serve alongside buttered green beans.
• Add a fresh green salad for balance.

Storage

Room Temperature

Do not leave the stew at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in freezer-safe containers for up to 3 months. Defrost overnight in the refrigerator before reheating.

Nutrition

• Calories: 485 kcal
• Carbohydrates: 18g
• Protein: 39g
• Fat: 27g
• Saturated Fat: 10g
• Sodium: 710mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Lamb Stew with Mango Chutney Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

40

minutes

Total time

120

minutes

Calories

485

kcal

2

hours 

Tender lamb simmered with vegetables, stock, warming spices, and mango chutney for a rich, comforting family stew.

Ingredients

• 1kg lamb shoulder, cut into chunks

• 2 tbsp plain flour

• 2 tbsp olive oil

• 2 onions, chopped

• 2 carrots, sliced

• 2 celery sticks, sliced

• 3 garlic cloves, crushed

• 400ml lamb stock

• 200g mango chutney

• 1 tbsp tomato purée

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 bay leaf

• Salt and black pepper, to taste

• Fresh parsley, chopped, for garnish

Directions

• Preheat the oven to 160°C (140°C fan).
• Toss the lamb pieces in flour and season well.
• Heat oil in a casserole dish and brown the lamb in batches.
• Add onions, carrots, celery and garlic. Cook for 5 minutes.
• Stir in tomato purée, cumin and coriander.
• Pour in stock and stir in mango chutney.
• Return lamb to the dish and add bay leaf.
• Cover and cook in the oven for 1 hour 30 minutes until tender.
• Adjust seasoning, garnish with parsley and serve hot.

Notes

• Use lamb shoulder for the most tender result.
• Allow the stew to rest for 10 minutes before serving.
• The flavor improves when made a day ahead.