4-6 servings / 1 hour and 40 min
Prep 25 min / Cook 1 hour and 15 min
- 450 g (1 lb) lean, boneless lamb
- 25 mL (2 tbsp) all-purpose flour
- 10 mL (2 tsp) dried oregano leaves
- 1 mL (1/4 tsp) freshly ground pepper
- 15 mL (1 tbsp) canola oil
- 500 mL (2 cups) sodium-reduced beef broth
- 2 leeks, thinly sliced
- 2 carrots, chopped
- 4 cloves garlic, minced
- 250 mL (1 cup) no-salt added tomato sauce
- 450 g (1 lb) mini potatoes, halved
- 250 mL (1 cup) frozen peas
- Cut lamb into 2.5 cm (1 inch) pieces; set aside.
- In 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.
- Add 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: You 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.
Nutritional info per serving (1 of 4)
- Calories: 371
- Total fat: 10 g
- Saturated fat: 3 g
- Cholesterol: 84 mg
- Carbohydrate: 40 g
- Fibre: 6 g
- Sugar: 7 g
- Added sugar: 0 g
- Sodium: 412 mg
- Potassium: 993 mg
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.