by Mary Berry
Cook in the simmering oven for 2–21⁄2 hours.
PREPARE AHEAD AND FREEZE
The dish can be made up to the end of step 5 up to 2 days ahead. Freeze without the carrots for up to 2 months.
HOT MUSTARD SPICED BEEF
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AROMATIC BEEF CURRY WITH GINGER AND TOMATOES
A warming curry with lots of spice. Serve with poppadoms, naan breads, and Pilaf rice.
Serves 6
1 heaped tsp each ground cumin, ground coriander, and garam masala
1⁄2 tsp turmeric
10 cardamom pods, crushed, pods discarded, and seeds finely crushed
2 tbsp olive oil
900g (2lb) stewing beef, chopped into 2.5cm (1in) pieces
1 large onion, roughly chopped
1 red chilli, halved, deseeded, and chopped
4 garlic cloves, crushed
2cm (3⁄4in) piece fresh root ginger, peeled and grated
400g can chopped tomatoes
300ml (10fl oz) beef stock
1 cinnamon stick
4 tbsp tomato purée
3 tbsp mango chutney
salt and freshly ground pepper
200g (7oz) okra or green beans, sliced into 2cm (3⁄4in) pieces
Serves 12
2 heaped tsp each ground cumin, ground coriander, and garam masala
1 tsp turmeric
20 cardamom pods, crushed, pods discarded, and seeds finely crushed
4 tbsp olive oil
1.8kg (4lb) stewing beef, chopped into 2.5cm (1in) pieces
2 large onions, roughly chopped
2 red chillies, halved, deseeded, and chopped
8 garlic cloves, crushed
5cm (2in) piece fresh root ginger, peeled and grated
2 x 400g cans chopped tomatoes
600ml (1 pint) beef stock
2 cinnamon sticks
8 tbsp tomato purée
6 tbsp mango chutney
salt and freshly ground pepper
450g (1lb) okra or green beans, sliced into 2cm (3⁄4in) pieces
1. Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). Heat a large frying pan or casserole over a high heat, add all the spices, and fry, stirring constantly, for 1 minute or until just toasted, then spoon into a small bowl.
2. Add the oil to the pan and quickly brown the beef until golden all over. Remove with a slotted spoon and set aside. You may need to do this in batches. Add the onion to the pan with the toasted spices, the chilli, garlic, and ginger and fry for 3–4 minutes.
3. Add the chopped tomatoes, stock, cinnamon, tomato purée, and chutney. Return the beef to the pan, season with salt and freshly ground pepper, cover with a lid, and transfer to the oven for about 2–21⁄4 hours (21⁄2 hours for 12) or until the beef is tender.
4. Cook the okra or green beans in boiling salted water for 3 minutes, drain, and stir into the pan. Fish out the cinnamon and discard. Serve straightaway.
IN THE AGA
Cook in the simmering oven for about 2–21⁄4 hours or until tender.
PREPARE AHEAD AND FREEZE
The curry can be made up to 2 days ahead. Freeze without the okra or green beans for up to 2 months.
AROMATIC BEEF CURRY WITH GINGER AND TOMATOES
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CHILLI CON CARNE
The hotness of chilli con carne is a personal choice. Taste it at the end and, if you like yours hot, add more chilli powder, then bring to the boil to cook it through. The chutney adds a touch of sweetness. Serve with long-grain rice, grated Cheddar or Red Leceister cheese, and a dollop of soured cream.
Serves 6
1 tbsp olive oil
900g (2lb) raw minced beef
2 medium onions, coarsely chopped
2 garlic cloves, crushed
2 red chillies, halved, deseeded, and finely chopped
2 tbsp paprika
2 tsp cumin powder
1⁄2–1 tsp hot chilli powder (depending on taste)
200ml (7fl oz) red wine
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
salt and freshly ground black pepper
2 x 400g cans kidney beans in water, drained and rinsed
1–2 tbsp mango chutney (depending on taste)
Serves 12
2 tbsp olive oil
1.8kg (4lb) raw minced beef
3 large onions, coarsely chopped
4 garlic cloves, crushed
4 red chillies, halved, deseeded, and finely chopped
4 tbsp paprika
1 heaped tbsp cumin powder
1–2 tsp hot chilli powder (depending on taste)
400ml (14fl oz) red wine
4 x 400g cans chopped tomatoes
4 tbsp tomato purée
salt and freshly ground black pepper
4 x 400g cans kidney beans in water, drained and rinsed
2–3 tbsp mango chutney (depending on taste)
1. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Meanwhile, heat the oil in a deep, non-stick frying pan or casserole, add the mince, and fry over a high heat for 5 minutes or until brown all over. You may need to do this in batches.
2. Add the onions, garlic, and chillies and fry with the mince for a few minutes.
3. Sprinkle in the paprika, cumin, and chilli powder and fry for a few minutes more. Blend in the wine, tomatoes, and tomato purée and stir as you bring to the boil. Season with salt and freshly ground black pepper, cover with a lid, and transfer to the oven for about an hour.
4. Add the kidney beans and chutney, return to the oven, and continue to cook for a further 30 minutes (1 hour for 12) or until the meat is completely tender. Serve straightaway.
IN THE AGA
Cook in the simmering oven for 11⁄2 hours. Add the beans and chutney after 1 hour.
PREPARE AHEAD AND FREEZE
The chilli can be made up to 2 days ahead. Freeze for up to 2 months.
CHILLI CON CARNE
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MARINATED MARMALADE AND WHISKY LAMB FILLET
Lamb loin fillet is lean, tender, and very quick to cook. It’s also quite expensive, so this recipe is for extra special occasions. Serve with creamy mashed potatoes and a green vegetable.
Serves 6
3 large lamb loin fillets, trimmed
3 heaped tbsp thin-cut Seville orange marmalade
finely grated zest of 1⁄2 lemon
1 garlic clove, crushed
2 tbsp whisky
2 tbsp olive oil
salt and freshly ground black pepper
For the sauce
300ml (10fl oz) chicken stock
11⁄2 tbsp soy sauce
2 tsp balsamic vinegar
2 level tsp cornflour
1 tbsp cold water
Serves 12
6 large lamb loin fillets, trimmed
6 heaped tbsp thin-cut Seville orange marmalade
finely grated zest of 1 lemon
2 garlic cloves, crushed
4 tbsp whisky
4 tbsp olive oil
salt and freshly ground black pepper
For the sauce
600ml (1 pint) chicken stock
3 tbsp soy sauce
4 tsp balsamic vinegar
4 level tsp cornflour
2 tbsp cold water
1. Arrange the lamb fillets in a flat dish. Put the marmalade, lemon zest, garlic, and whisky into a small bowl and mix together. Pour over the lamb, cover, and leave to marinate in the fridge for about an hour or up to 6 hours.
2. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Heat the oil in large frying pan. Scrape the marinade off the fillets and reserve for the sauce. Season the lamb with salt and freshly ground black pepper, then fry quickly until brown on all sides. You may need to do this in batches. Arrange on a baking sheet.
3. Roast for 8 minutes (12 minutes for 12) or until cooked but still pink in the middle. Set asi
de to rest.
4. Meanwhile, make the sauce. Rinse the frying pan, add the reserved marinade along with the stock, soy sauce, and balsamic vinegar, and bring to the boil. Put the cornflour into a cup, add the cold water, and mix until smooth. Add a little of the hot sauce and mix again, then stir into the frying pan and bring to the boil to thicken it slightly.
5. Carve the lamb into slices, strain the sauce, and serve alongside.
IN THE AGA
Roast the lamb fillets on the second set of runners in the roasting oven for 8 minutes (10 minutes for 12).
PREPARE AHEAD AND FREEZE
The lamb can be marinated for up to 6 hours. The sauce can be made up to 3 days ahead. Freeze the sauce for up to 3 months.
MARINATED MARMALADE AND WHISKY LAMB FILLET
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SLOW-ROAST LEG OF LAMB
Slow-roasted lamb is ideal for a crowd – it looks after itself in the oven, it’s tender, and easy to carve. No wonder it’s Mary’s family lunch most Sundays. Serve with mint sauce and redcurrant jelly.
Serves 6
1.5kg (3lb 3oz) half-boned leg of lamb
8 garlic cloves, thinly sliced
bunch of fresh thyme
2 red onions, roughly chopped
1 tbsp olive oil
salt and freshly ground black pepper
750ml (11⁄4 pints) water mixed with 1 beef stock cube
1 heaped tbsp plain flour
3 tbsp water
1 heaped tbsp redcurrant jelly
a little gravy browning (optional)
Serves 12
2 x 1.5kg (3lb 3oz) half-boned legs of lamb
16 garlic cloves, thinly sliced
large bunch of fresh thyme
4 red onions, roughly chopped
2 tbsp olive oil
salt and freshly ground black pepper
1.5 litres (23⁄4 pints) water mixed with 2 beef stock cubes
2 heaped tbsp plain flour
6 tbsp water
2 heaped tbsp redcurrant jelly
a little gravy browning (optional)
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Lay the lamb on a board and use a small sharp knife to make holes in the flesh. Push the garlic and thyme into the holes.
2. Arrange the onions in the base of a large roasting tin. Sit a grill rack over the onions and place the lamb on top. Drizzle over the oil and season with salt and freshly ground black pepper.
3. Roast for 30–40 minutes or until brown. Remove the tin from the oven and reduce the oven temperature to 160˚C (140˚C fan/ 325˚F/Gas 3).
4. Pour the stock around the lamb, cover the tin with foil, and return to the oven for 5 hours (51⁄2 hours for 12) or until the meat is tender and just falling off the bone.
5. Transfer the lamb to a board, cover with foil, and leave to rest while you make the gravy.
6. Put the flour into a cup and mix to a smooth runny paste with the water. Heat the roasting tin on the hob, whisk in the flour mixture and the redcurrant jelly, and bring to the boil, stirring all the time until smooth. Check the seasoning and add a little gravy browning if you’d like the gravy to be a rich brown colour. Strain through a sieve for a smooth gravy.
7. Carve the lamb and serve with the hot gravy.
IN THE AGA
At step 3, roast on the second set of runners in the roasting oven for 30 minutes (40 minutes for 12). At step 4, transfer to the simmering oven for 5–6 hours.
PREPARE AHEAD
The lamb can be prepared up to the end of step 2 up to 1 day ahead. Not suitable for freezing.
SLOW-ROAST LEG OF LAMB
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BONELESS WINTER LAMB SHANKS
A whole lamb shank can look too filling. Our recipe gives guests the option of having half. It tastes even better when made the day before. Serve with mashed potato and cabbage.
Serves 6
Special equipment 2.4 litre (4 pint) shallow ovenproof dish
2 tbsp olive oil
6 lamb shanks, trimmed of any excess fat
2 medium onions, thinly sliced
3 garlic cloves, crushed
50g (13⁄4oz) plain flour
600ml (1 pint) cold chicken stock
3 tbsp sun-dried tomato paste
150ml (5fl oz) red wine or Port
3 tbsp soy sauce
1 tbsp freshly chopped thyme leaves
salt and freshly ground black pepper
11⁄2 tbsp balsamic vinegar
Serves 12
Special equipment 2 x 2.4 litre (4 pint) shallow ovenproof dishes
4 tbsp olive oil
12 lamb shanks, trimmed of any excess fat
4 medium onions, thinly sliced
6 garlic cloves, crushed
100g (31⁄2oz) plain flour
1.2 litres (2 pints) cold chicken stock
6 tbsp sun-dried tomato paste
300ml (10fl oz) red wine or Port
6 tbsp soy sauce
2 tbsp freshly chopped thyme leaves
salt and freshly ground black pepper
3 tbsp balsamic vinegar
1. Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). Heat half the oil in a large deep saucepan or casserole. Brown the shanks all over until golden. Remove and set aside. You may need to do this in batches.
2. Add the remaining oil to the pan, add the onions and garlic, and cook over a high heat for 5 minutes or until starting to soften. Put the flour into a jug and slowly whisk in the cold stock until smooth. Add to the pan with the tomato paste and red wine or Port and bring to the boil.
3. Return the lamb to the pan, add the soy sauce and thyme, and season with salt and freshly ground black pepper. Stir well, cover with a lid, and transfer to the oven for 3–4 hours (4 hours for 12) or until the meat is tender and starting to fall off the bone. Stir in the vinegar.
4. Remove the shanks from the sauce, wrap in foil, and set aside to cool. Pour the sauce into a 2.4 litre (4 pint) shallow ovenproof dish (two dishes for 12), cool, and cover with foil. When the sauce and shanks are completely cold, transfer to the fridge overnight, if time allows.
5. To serve, preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Using a spoon, remove the fat from the surface of the sauce and discard. Remove the meat from the bone in one piece, then cut each piece in half. Add to the sauce and cover with foil.
6. Reheat in the oven for 45–50 minutes (1 hour for 12) or until piping hot.
IN THE AGA
At step 3, transfer to the simmering oven for 4–5 hours or until the meat is tender and falling off the bone. At step 6, slide on to the second set of runners in the roasting oven for 45 minutes (1 hour for 12). Stir from time to time.
PREPARE AHEAD AND FREEZE
This is best made the day before and reheated. Freeze for up to 6 weeks.
BONELESS WINTER LAMB SHANKS
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SHEPHERD’S PIE DAUPHINOIS
This variation on the classic shepherd’s pie has a layered topping of potato and cream instead of mash. Liquid gravy browning can be rather hard to track down these days, but it’s well worth the hunt. Not only does it make a sauce or gravy an appetizing rich brown, it saves you time, too, as you don’t have to brown the onions for so long. Serve with a green vegetable.
Serves 6
Special equipment 2.4 litre (4 pint) shallow wide-based ovenproof dish
900g (2lb) raw minced lamb
2 onions, chopped
2 large carrots, finely diced
45g (11⁄2oz) plain flour
300ml (10fl oz) red wine
300ml (10fl oz) beef stock
1 tbsp Worcestershire sauce
1 tbsp tomato purée
dash of gravy browning (optional)
salt and freshly ground black pepper
For the topping
900g (2lb) old King Edward potatoes or other floury potatoes, cut into 3mm (1⁄8in) slices
150ml (5fl oz) double cream
75g (21⁄2oz) mature Cheddar cheese, grated
Serves 12
Special equipment 2 x 2.4 litre (4 pint) shallow wide-based ovenproof dishes
1.8kg (4lb) raw minced lamb
4 onions, chopped
4 large carrots, finely diced
75g (21⁄2oz) plain flour
600ml (1 pint) red wine
600ml (1 pint) beef stock
2 tbsp Worcestershire sauce
2 tbsp tomato purée
dash of gravy browning (optional)
salt and freshly ground black pepper
For the topping
1.8kg (4lb) old King Edward potatoes or other floury potatoes, cut into 3mm (1⁄8in) slices
300ml (10fl oz) double cream
175g (6oz) mature Cheddar cheese, grated
1. Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). Meanwhile, put the minced lamb, onions, and carrots into a deep frying pan or casserole and fry over a high heat, stirring frequently, for 5 minutes or until the meat is brown. Drain away any fat.
2. Stir in the flour and, over a high heat, add the wine, stock, Worcestershire sauce, and tomato purée (add the gravy browning, too, if you want the sauce to be a rich dark colour). Stir until blended, then bring to the boil. Season with salt and freshly ground black pepper, cover with a lid, and transfer to the oven for 1–11⁄2 hours or until the mince is tender.
3. Check the seasoning, then tip the meat into the ovenproof dish(es) and set aside to cool. Increase the oven temperature to 220˚C (200˚C fan/425˚F/Gas 7).
4. Put the potatoes in a pan of boiling salted water for 4–5 minutes to blanch them. Drain, refresh in cold water, and dry well with kitchen paper.
5. Arrange a layer of potato on top of the cold mince, then pour over half the cream and season with salt and freshly ground black pepper. Arrange the remaining potatoes on top, pour over the remaining cream, and sprinkle over the cheese.
