Braised lamb, sweet potatoes and haricot beans recipe
 Mary Berry’s hearty family stew is full of flavour and perfect for feeding a crowd. If an extra person turns up unexpectedly, add another tin of drained beans to make it go further! 2 tbsp sunflower oil 1kg/2lb 4oz lamb neck fillet, diced2 large onions, sliced 4 celery sticks, sliced 1 garlic clove, crushed1 tbsp ground cumin 1 tbsp medium curry powder450ml/16fl oz lamb or beef stock 400g tin chopped tomatoes 1 tbsp sun-dried tomato purée or paste2 tbsp mango chutney 400g tin haricot beans, drained and rinsed2 sweet potatoes, peeled and sliced into 2cm/¾in cubessalt and freshly ground black pepper 2 tbsp sunflower oil 1kg/2lb 4oz lamb neck fillet, diced 2 large onions, sliced 4 celery sticks, sliced 1 garlic clove, crushed 1 tbsp ground cumin 1 tbsp medium curry powder 450ml/16fl oz lamb or beef stock 400g tin chopped tomatoes 1 tbsp sun-dried tomato purée or paste 2 tbsp mango chutney 400g tin haricot beans, drained and rinsed 2 sweet potatoes, peeled and sliced into 2cm/¾in cubes salt and freshly ground black pepper Method Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring. Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour. Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 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. Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring. Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring. Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour. Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour. Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 45 minutes, or until the lamb is tender and the potatoes are just cooked but still holding their shape. Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 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. Check the seasoning and serve piping hot. Recipe tips Prepare ahead: make steps 1 to 3 up to two days ahead. To reheat, add the beans and potatoes and continue as in step 4. This freezes well without the beans and potatoes.