Hearty lamb stew recipe
information
Calories per serving 340
ingredients
2 tablespoons plain white flour
450 g (1 lb) lean leg of lamb steaks, trimmed of fat and cut into cubes
2 teaspoons sunflower oil
1 onion, sliced
350 g (12 oz) carrots, sliced thickly
6 celery sticks, sliced
350 g (12 oz) baby new potatoes, scrubbed
2 fresh thyme sprigs or 1 teaspoon dried thyme
600 ml (20 fl oz) lamb stock
2 tablespoons tomato puree
salt and freshly ground black pepper
450 g (1 lb) lean leg of lamb steaks, trimmed of fat and cut into cubes
2 teaspoons sunflower oil
1 onion, sliced
350 g (12 oz) carrots, sliced thickly
6 celery sticks, sliced
350 g (12 oz) baby new potatoes, scrubbed
2 fresh thyme sprigs or 1 teaspoon dried thyme
600 ml (20 fl oz) lamb stock
2 tablespoons tomato puree
salt and freshly ground black pepper
method
1. Place the flour in a polythene bag and add the lamb cubes. Shake the bag to coat the meat in a fine dusting of flour
2. Heat the oil in a large, flameproof casserole dish and add the floured lamb.
3. Stir fry for 2 - 3 minutes to seal it and then add the onion, carrots, celery, potatoes, thyme and seasoning.
4. Add the stock, stir in the tomato puree and bring to the boil.
5. Reduce the heat, cover and simmer for 2 hours, stirring from time to time.
6. Ladle the casserole into four warmed bowls to serve.
2. Heat the oil in a large, flameproof casserole dish and add the floured lamb.
3. Stir fry for 2 - 3 minutes to seal it and then add the onion, carrots, celery, potatoes, thyme and seasoning.
4. Add the stock, stir in the tomato puree and bring to the boil.
5. Reduce the heat, cover and simmer for 2 hours, stirring from time to time.
6. Ladle the casserole into four warmed bowls to serve.
serving amount
serves 4
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