Basic granary bread dough (for rolls or a large loaf)
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Minted lamb & pea stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 350g lean lambleg, cubed
- 1 tbsp plain flourseasoned
- 1 tbsp sunflower oil
- 4 shallotsquartered
- 2 leekssliced
- 4 carrotsthickly sliced
- 400g potatocut into large chunks
- 700ml lamb or chicken stock
- 300g frozen pea
- handful mintleaves, to serve
Nutrition: per serving
- kcal357
- fat12g
- saturates4g
- carbs37g
- sugars11g
- fibre10g
- protein28g
- salt1.38glow
Method
step 1
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.
step 2
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.
step 3
Scatter with mint to serve.
