Recipe: Springtime Lamb Stew

Sunday, 1 April 2012
Here's a nice and easy recipe (that seems to be theme for all of my recipe posts...."it's easy") for Springtime Lamb Stew that I found in one of my recipe books (BBC Good Food 101 - Low-Fat Feasts).


1 tbsp olive oil
12 shallots, peeled
350g lamb fillet or steaks
350g new potatoes cut into chunks
1 can baby carrots (or fresh)
150ml white wine
250ml vegetable stock
1 can chopped tomatoes
100g frozen peas
1 tbsp chopped parsley
(the recipe serves four so I split the ingredients above in half so I made enough for 2 people)

Springtime lamb stew recipe - ingredients

Firstly, dice the shallots and lamb.  The recipe says to keep the shallots whole (just peel) but B is pretty fussy when it comes to onions so I chopped them finely instead to "hide" them in the stew.

Now fry the lamb and shallots in the olive oil until brown.

Next add the potatoes, tomatoes, stock, wine, carrots to the pot, season well and bring to the boil.  Leave to simmer with the lid on for about 30 minutes, until the lamb is tender.  I'd recommend keeping an eye on it though because I stupidly went away and left it for the 30 minutes and came back to find that all the liquid had burned off!  Luckily it hadn't stuck to the bottom of the pan though so I managed to rescue it by just adding more water - phew!

After 30 minutes add the frozen peas and cook for another 2-3 minutes.  Finally, stir in the parsley and serve with some crusty bread.

Springtime lamb stew recipe

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