Minted lamb with peas stew

Adapted from BBC Good Food site . Very rich taste.  I tried to cook dumplings and a little disappointed.


0.8 lb lean lamb leg, cubed
1 tbsp plain flour, seasoned
1 tbsp sunflower oil
4 shallots, quartered
2 leeks, sliced
4 carrots, thickly sliced
0.9 lb potatoes, cut into large chunks
24 oz lamb or chicken stock
0.7 lb frozen peas
handful mint leaves, to serve

Toss the lamb in the flour. Heat half the oil in a large pan, then brown the lamb over a high heat for 2 minutes. Transfer to a plate, then add the rest of the oil, shallots, leeks, carrot and potatoes to the pan. Fry for a few minutes until starting to soften.

Pour over the stock, scraping up any meaty bits, then simmer for 10 minutes until the veggies are almost cooked. Tip the lamb into the pan with the peas, then simmer for 4 minutes or until the lamb is just cooked and the veggies are tender.

Scatter with mint to serve.

I served stew with Herb Dumplings and didn’t used potato.

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