Minted Lamb & Pea Stew
This hearty lamb stew is packed with flavor and comforting textures. Tender cubes of lamb are coated in a seasoned flour and gently browned before being combined with a colorful mix of shallots, leeks, carrots, and potatoes. Simmered in a rich lamb or chicken stock, this stew develops a delicious depth of flavor as it cooks. Finished off with sweet peas and fresh mint leaves, this stew is a satisfying and wholesome meal that is perfect for any time of year.
— Constant Cookbook
Ingredients
- 350g lean lamb leg, cubed
- 1 tbsp plain flour , seasoned
- 1 tbsp sunflower oil
- 4 shallots , quartered
- 2 leeks , sliced
- 4 carrots , thickly sliced
- 400g potatoes , cut into large chunks
- 700ml lamb or chicken stock
- 300g frozen peas
- handful mint leaves, to serve
Instructions
- Toss the lamb in the flour. Heat half the oil in a large pan, then brown the lamb over a high heat for 2 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 10 mins until the veg are almost cooked. Tip the lamb into the pan with the peas, then simmer for 4 mins or until the lamb is just cooked and the veg are tender.
- Scatter with mint to serve.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 357 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 1.38 milligram of sodium
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