A wholesome lamb stew, ideal for the winter, or even for a warming dish if you are working at night.
Serves: 1 X 700ml food pot and 1 X 500ml food pot
Preparation Time: 5 minutes
Cooking Time: 25 – 30 minutes
Ingredients:
- 450g baby potatoes, unpeeled
- 600g diced lamb
- 2 large onions
- Leaves from 2 sprigs rosemary, chopped
- 500g pot fresh gravy
- A few sprigs of fresh mint, leaves removed and chopped
Method:
- Slice the potatoes to about half a cm thick. Cook in boiling water for 8-10 minutes until tender.
- Meanwhile, heat an ovenproof frying pan or shallow casserole on a high heat add the onions and rosemary.
- Soften, then add the lamb for 5 minutes until browned. Turn over half way through cooking and continue on a low heat.
- Stir in the gravy, then season with salt and black pepper.
- Tip in the potatoes and continue to heat through. Add the mint, stir through then ladle your stew into your pots.
Nutritional Values:
Calories 463, Fat 24g, Saturates 12g, Carbohydrates 29g, Sugar 0g, Fibre 34g, Protein 34g, Salt 1g
