2 hours Ago By Sophie Harris
Stews are a popular winter food because they are comforting and nourishing and require little attention once started. They can be served on their own, with potatoes, or with some fresh crusty bread. Stews are also easily freezeable, making them great dishes to cook in the winter and prepare ahead.
Mary’s recipe notes said: “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 recipe 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: Two tablespoons of sunflower oil 750g lamb neck fillet, trimmed and cut into 5cm cubes Three leeks, thickly sliced One red pepper, seeds removed and sliced into chunks Three garlic cloves, finely grated Quarter teaspoon of cayenne pepper Two teaspoons of ground cumin 500g passata 150g baby spinach leaves Two teaspoons of balsamic glaze Salt and freshly ground black pepper Method: Start by preheating the oven to 160C or 140C and heat a large ovenproof frying pan over high heat until hot. Add the oil and fry the lamb in batches until golden and sealed before setting aside.
Add the leek and pepper to the pan, frying for three to four minutes before adding in the garlic and spices, frying for 10 seconds. Stir in the passata and 100ml of water, then return the lamb to the pan. Season well to taste with salt and pepper and then bring to a boil, covering it with a lid and transferring it to the oven for two hours until tender.
Remove the pan from the oven and add the spinach, stirring until it has wilted, then stir in the balsamic glaze. Season again to taste with salt and pepper and serve piping hot with rice or mash. This dish can be made up to one day ahead without the spinach, adding the leafy green before serving.
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