Quick lamb stew
This can be whipped up on a chilly night in 30 minutes, perfect for a sudden cold spell
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
- Heat a heavy pan, add a splash of oil and the onion, and cook for 5 minutes until it starts to caramelise. Add the carrot, swede and stock and simmer until tender, then add the peas and cook for 2 minutes. Griddle or grill the steaks 3-4 minutes each side, then rest, and slice. Stir the parsley through the stew and serve in shallow bowls with the lamb and brown soda bread.
Low Gi
Swede has a medium Gi rating and the carrots and peas help to make this a meal that will keep your blood sugar levels steady for longer.
Per serving
439 kcalories, protein 43.9g, carbohydrate 18.3g, fat 21.7 g, saturated fat 8.5g, fibre 3.5g, salt 0.96 g
Recipe from olive magazine, October 2006.
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http://www.bbcgoodfood.com/recipes/4275/
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Ingredients
- olive oil
- 1 onion , sliced
- 4 small carrots , sliced lengthways
- 1/2 swede , cut into chunks
- 400ml lamb stock, fresh, cube or concentrate
- handful frozen peas
- 2 large lamb leg steaks, trimmed of fat
- small bunch flat-leaf parsley , roughly chopped
- brown soda bread , to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
Ingredients
- olive oil
- 1 onion , sliced
- 4 small carrots , sliced lengthways
- 1/2 swede , cut into chunks
- 400ml lamb stock, fresh, cube or concentrate
- handful frozen peas
- 2 large lamb leg steaks, trimmed of fat
- small bunch flat-leaf parsley , roughly chopped
- brown soda bread , to serve
Per serving
439 kcalories, protein 43.9g, carbohydrate 18.3g, fat 21.7 g, saturated fat 8.5g, fibre 3.5g, salt 0.96 g
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04 December 2007
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