Lamb stew with new mini potatoes
This recipe is a delicious way to enjoy lamb any time of year.
371 cal Serves 4-6
Prep time 0h 25m
Cook time 1h 15m
Total time 1h 40m
Step 1Cut lamb into 2.5 cm (1 inch) pieces; set aside.
Step 2In bowl, toss lamb with flour, oregano and pepper. In Dutch oven or large saucepan heat oil over medium high heat and brown lamb, reserving any remaining flour. Remove lamb to plate and reduce heat to medium. Add 125 mL (1/2 cup) of the broth and stir to lift up brown bits from pan.
Step 3Add leeks, carrots and garlic; cook, stirring for 5 minutes or until softened. Stir in remaining flour mixture until vegetables are coated. Add tomato sauce, remaining broth, browned lamb and potatoes and bring to the boil. Cover and simmer for 1 hour or until lamb and potatoes are tender. Stir in peas and cook uncovered for 5 minutes.
Tip 1You can purchase 1 kg (2 lbs) of bone in lamb such as lamb loin or shoulder chops and trim visible fat and bones to get the 450 g (1 lb) of lean lamb for the stew.
Per serving (1 -4)
- 412 mg
- 993 mg
- Total fat
- 10 g
- Saturated fat
- 3 g
- 84 mg
- 40 g
- 6 g
- 7 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
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