Minted lamb and pea stew
recipe
Minted lamb and pea stew
No commentsIngredients
- High in fibre, counts as 3 of 5-a-day
- 350g/12oz lean lamb leg, cubed
- 1 tbsp plain flour, seasoned
- 1 tbsp sunfloweroil
- 4 shallots, quartered
- 2 leeks, sliced
- 4 carrots, thickly sliced
- 400g/14oz potatoes, cut into large cubes
- 700ml/1 1/4pts lamb or chicken stock
- 300g/10oz frozen peas
Serves:
4
Preparation:
10
Cook Time:
20
Total Time:
30min
Directions
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- Toss the lamb in the flour. Heat half the oil in a large pan, then brown the lamb over a high heat for mins.
- Transfer to a plate, then add the rest of the oil, shallots, leeks, carrot and potatoes to the pan. Fry for a few mins until starting to soften.
- Pour over the stock, scraping up any meaty bits, then simmer for mins until the veg are almost cooked.
- Tip the lamb into the pan with the peas, then simmer for mins or until the lamb is just cooked and the veg are tender. Scatter with mint to serve.
Source: Good Food magazine
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