MINTED LAMB STEW RECIPES

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MINTED LAMB & PEA STEW RECIPE | BBC GOOD FOOD



Minted lamb & pea stew recipe | BBC Good Food image

Put that tin opener away and whip up your own hearty broth, great with a chunk of bread

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Total Time 30 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

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 potato , cut into large chunks
700ml lamb or chicken stock
300g frozen pea
handful mint leaves, to serve

Steps:

  • 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.

Nutrition Facts : Calories 357 calories, FatContent 12 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 10 grams fiber, ProteinContent 28 grams protein, SodiumContent 1.38 milligram of sodium

MINTY LAMB STEW RECIPE - WEIGHT LOSS RESOURCES



Minty Lamb Stew Recipe - Weight Loss Resources image

A warming, filling meal that’s low in calories. It has 2 and a half portions of fruit and veg per serving.

Provided by By the wlr team

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 4 servings

Number Of Ingredients 10

90g onion
450g white potatoes
225g carrots
225g swede
10ml corn oil
340g lamb, lean
1 stock cube vegetable
225g peas
14g gravy granules
30g mint sauce

Steps:

  • Peel and slice the onion, potatoes and carrot. Peel and dice the swede.
  • Heat the oil in heavy based pan and briskly stir-fry the lamb until sealed. Add the onion and continue stir-frying until soft.
  • Remove the lamb and onion from the pan using a slotted spoon; pour the oil/juices from the pan into an egg cup and reserve.
  • Return the lamb and onion to the pan, add the carrots and swede, stir in 1 pint of water and the stock cube, and bring to the boil.
  • Add the frozen peas and remove the pan from the heat. Stir in the gravy granules, then the mint sauce.
  • Transfer the lamb mixture to a casserole dish.
  • Arrange the sliced potatoes on top of the lamb and vegetables, brush with the reserved pan juices and cook in the oven for 40 minutes until the potatoes are tender and golden.
  • This recipe makes 4 portions so double it up and store the leftovers in your freezer as home made ready meals.

Nutrition Facts : ServingSize portion, Calories 342 cal, CarbohydrateContent 34.8896068 g, FatContent 12.0108989 g, FiberContent 6.5444709 g, ProteinContent 24.1884112 g

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