Lamb stew with potatoes and beans

We went to Exeter, stayed in Topsham and visited Darts Farm shop, where there were many lovely things. I have to say, though, I thought the idea of a farm shop was to sell local produce. Some of the produce wasn’t that local, we found Hebridean Smokehouse smoked salmon on sale. We picked up many rare treats, and some recipe cards. This recipe was on one of them, adapted from Mary Berry. I have added some additional instructions.  

INGREDIENTS:

  • 2 tbsp vegetable oil
  • 1kg lamb neck chops, lamb neck fillet or other stewing lamb. 
  • 2 onions, sliced
  • 4 sticks of celery, chopped
  • 1-2 cloves of garlic
  • 1 tbsp ground cumin
  • 1 tbsp Madras curry powder
  • 450ml stock
  • 400g tin chopped tomatoes
  • 1 tbsp tomato puree
  • 2 tbsp mango chutney
  • 400g tin haricot or cannelloni beans, OR 200g beans, soaked and then boiled in water for an hour
  • 200g potatoes, peeled and chopped into 2cm chunks, or a similar weight of large yellow carrots. 
  • salt and pepper

METHOD:

  • Preheat the oven to 160C
  • In a large casserole dish, heat half of the vegetable oil on quite a high heat, and brown the pieces of lamb, in batches. Remove from the pan to a plate once this is done. 
  • Add the rest of the oil to the pan and fry the onion, celery and garlic for around 10 minutes over a low heat. 
  • Add the spices and fry for another thirty second or so, before adding the stock, tomaotes, tomato puree and mango chutney. Bring to the boil.
  • Add the lamb, salt and pepper, bring back to a simmer and put the lid on the dish. Put this in the oven for an hour. 
  • If you are preparing this ahead of time, now is the time to put the casserole in the fridge or freezer
  • Put the casserole back on the hob, and add the beans and potatoes. Bring everything back to the boil, put the lid back on, and back in the oven for 50 minutes, until the potatoes are cooked. 

We served this with green vegetables. It was delicious.