Minted lamb & pea stew

Minted lamb & pea stew

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(8 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
Put that tin opener away and whip up your own hearty broth, great with a chunk of bread

Nutrition and extra info

  • 3 of 5-a-day
  • Easily halved

Nutrition: per serving

  • kcal357
  • fat12g
  • saturates4g
  • carbs37g
  • sugars11g
  • fibre10g
  • protein28g
  • salt1.38g
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Ingredients

  • 350g lean lamb leg, cubed

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 tbsp plain flour, seasoned
  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 shallot, quartered

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 leek, sliced

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 4 carrot, thickly sliced

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 400g potato, cut into large chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 700ml lamb or chicken stock
  • 300g frozen pea
  • handful mint leaves, to serve

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  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.

  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.

  3. Scatter with mint to serve.

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Comments (9)

shazzar's picture

cooked the lamb and veg for longer, omitted the leeks, used normal onions instead of shallots, used veg stock instead of chicken and used mint sauce. did all this for a change from the original recipe. delicious

squirrel_pigeon's picture
3

My other half loved this but I wasn't so keen - wasn't as flavourful as I expected. Will try it again but make some adjustments next time.

pookalina's picture
5

I normally do a lamb stew in my slow cooker, but this was really quick and really just as good, if not better. I used mint jelly rather than fresh mint which gave it a lovely sweet edge. Would recommend.

bigglesmith's picture
5

Really delicious, hearty stew. Didn't change much from the recipe, the only thing I did was put the lamb back in for a while with the vegies (longer than the four recommended minutes), then when I felt the lamb was cooked through I put in the frozen peas. As soon as the stew came to the boil again, it was ready.

stormyraincloud's picture
4

very tasty. not a fan of lamb, but we all loved this. will try chicken next time too.

wendy2997's picture
5

I also used chicken thighs and leg meat instead of the lamb, and it was very tasty.

sweettooth5's picture

I loved this stew, I used lamb neck and it was delicious! Decided to marinade the chopped lamb in some salt, pepper, mint sauce, and a bit of oil for a few hours to give a deeper flavour, still used fresh mint at the end too. Lovely and light, will be making it again this week!

sugar1's picture
5

I used chicken thighs instead of lamb. It tasted very good indeed.

jantreharne's picture
5

Really easy and quick to make. Substituted mint sauce for fresh mint but absolutely delicious!

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