Mary Berry s braised lamb with sweet potato and haricot beans YOU Magazine
Mary Berry's braised lamb with sweet potato and haricot beans – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s braised lamb with sweet potato and haricot beans By You Magazine - September 6, 2020 A hearty family stew, this braised lamb recipe is full of flavour and perfect for feeding a crowd. If an extra person turns up unexpectedly, just add another can of drained beans! Laura Edwards SERVES 6 PREPARE AHEAD Can be made up to 2 days ahead up to the end of step 3. Reheat, then add the beans and potatoes and proceed with the final step. 2 tbsp sunflower oil 1kg (2lb 3oz) lamb neck fillet, diced 2 large onions, sliced 4 celery sticks, sliced 1 garlic clove, crushed 1 tbsp cumin powder 1 tbsp medium curry powder 450ml (15fl oz) lamb or beef stock 400g (14oz) tin of chopped tomatoes 1 tbsp sun-dried tomato purée or paste 2 tbsp mango chutney 400g (14oz) tin of haricot beans, drained and rinsed 2 sweet potatoes, peeled and sliced into 2cm (¾in) cubes salt and freshly ground black pepper You will need a large deep frying pan or sauté pan with a lid or a flameproof and ovenproof casserole dish. Preheat the oven to 160C/140C fan/gas 3. 2. Heat a tablespoon of the oil in the pan. Quickly fry the lamb over a high heat, until golden brown all over – you may need to do this in batches so as not to overcrowd the pan. Remove each batch with a slotted spoon and set aside. 3. Add the remaining oil to the same pan and fry the onions, celery and garlic for a few minutes. Add the spices and fry for another 30 seconds, stirring. Add the stock, tomatoes, tomato purée or paste and the mango chutney. Bring to the boil, stirring, then add the lamb and season with salt and pepper. Stir for a few minutes, then cover the pan with a lid and transfer to the oven for about an hour. 4. Put the pan back on the hob then add the beans and sweet potatoes. Bring everything back up to the boil, then cover the pan again and return to the oven. Continue to simmer for a further 45 minutes or until the lamb is tender and the potatoes are just cooked but still holding their shape. Check the seasoning and serve piping hot. Now buy the book with £14 off Our recipes are from Simple Comforts by Mary Berry, which will be published on 17 September by BBC Books, price £26. to order a copy for £12 until 20 September go to whsmith.co.uk and enter the code YOUMARY at the checkout. Book number: 9781785945076. For terms and conditions, see whsmith.co.uk RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved