Mary Berrys Lamb Stew Food

MARY BERRY'S IRISH STEW

Mary Berry's Irish Stew image

The only recipe for Irish Stew you'll ever need, this gorgeous, hearty and comforting dish with tender lamb is from Mary Berry's cookbook, Classic.

Provided by Mary Berry

Categories Dinner

Number Of Ingredients 1

Ingredients

Lamb, Potato

Steps:

Cook time: 2-2½ hours, plus resting 1. Preheat the oven to 180°C/160°C Fan/Gas 4. 2. Season the flour with salt and pepper and then toss the lamb in the flour. Heat some of the oil in a wide-based flameproof and ovenproof casserole dish with a lid, then fry the lamb on all sides over a high heat for 4-6 minutes until golden. Fry the lamb in batches, adding more oil as needed and removing each batch with a slotted spoon to set aside while you cook the rest. 3. Add a little more oil to the pan, then tip in the onions, celery and carrots and fry over a medium-high heat for 4-5 minutes. Add the bay leaves and thyme and scatter the browned lamb over the top. Pour over the stock and bring to the boil. 4. Reduce the heat and arrange the potatoes on top. Season with salt and pepper as you layer the potato slices, gently pressing down so the liquid rises to cover them. 5. Cover with the lid and carefully transfer to the oven to cook for 1½-2 hours or until the lamb and potatoes are both tender. Increase the oven temperature to 200°C/180°C fan/Gas 6, remove the lid and cook for a further 8-10 minutes or until the potatoes are golden. 6. Allow to stand for 5 minutes and remove the bay leaves before serving with a leafy green vegetable, such as chard or cabbage. Mary's Classic Tips: * Ask your butcher to give you the bones from the filleted neck - perfect for making stock. Roast the bones for a fuller flavour, then cover with water and simmer with herbs and chopped vegetables for an hour. Freeze to use when you next make stew. * Check the stew after 1½ hours - you don't want it to dry out, particularly as it will be cooked for another 8-10 minutes.

LAMB & APRICOT STEW

Lamb & apricot stew image

A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour

Provided by Good Food team

Categories Dinner, Main course

Time 45m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
250g stewing lamb pieces
1 onion , thinly sliced
1 garlic clove , chopped
1 tbsp chopped ginger
2 tsp ras-el-hanout , Berber or other Middle Eastern spice mix
1 tbsp tomato purée
5 soft dried apricots , halved
300ml vegetable or chicken stock
cooked couscous , mint or coriander leaves, and lemon wedges, to serve

Steps:

In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.

Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.69 milligram of sodium

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