There is nothing better than a comforting stew to warm you up during the rainy April weather, and this “hearty” recipe is very easy to make.

Mary Berry’s braised lamb stew with sweet potatoes and haricot beans is packed with vegetables and is incredibly easy to prepare in under 20 minutes before it slowly roasts in the oven.

In her cookbook ‘Simple Comforts’ Mary wrote: “A hearty family stew, this is full of flavour and perfect for feeding a crowd. If an extra person turns up unexpectedly, just add another can of drained beans!”

This is the perfect dinner recipe to make for the family or to impress guests as it serves six people.

Plus, everything is cooked in only one pan which will help you save time and effort on the washing up.

Instructions 

To begin, preheat the oven to 160C (140C Fan or Gas Mark 3).

Dice the lamb into chunks, crush the garlic clove and slice the onions and celery.

Heat one tablespoon of sunflower oil in the pan, then quickly fry the lamb over a high heat until golden brown. You may need to do this in batches to not overcrowd the pan. Once ready, remove each batch with a slotted spoon and set aside.

Add the other tablespoon of sunflower oil to the same pan and fry the onions, celery and garlic for a few minutes. Then, add the spices and cook for another 30 seconds, making sure to stir to make sure the vegetables are evenly coated.

Add in the stock, tomatoes, tomato puree (or paste) and the mango chutney. Bring the mixture to a boil and add the lamb back into the pan, then season with salt and pepp

Stir the mixture for a few minutes and then cover the pan with a lid and place in the oven for around one hour.

Once the time is up, place the pan on the hob and add the beans and sweet potatoes. Bring everything to a boil again, then cover the pan again and return to the oven.

Leave to simmer for a further 45 minutes or until the lamb is tender and the potatoes are cooked through,

Your mouth-watering stew should now be ready to serve piping hot.