Buckwheat & spring lamb stew served in a yellow casserole dish

Buckwheat & spring lamb stew

  • Rating: 3 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Prepare a healthy, low-calorie stew using the flavours of lamb and buckwheat. It's fully freezable too, so it's a good choice to make ahead for busy weeknights

  • Freezable
  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal438
fat17g
saturates5g
carbs36g
sugars9g
fibre8g
protein24g
salt0.3g
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Ingredients

Method

  • STEP 1

    Heat 1 tbsp oil in a casserole dish over a high heat. Fry the lamb in two batches for 5 mins each until evenly browned. Remove from the pan and set aside.

  • STEP 2

    Heat the remaining oil in the same pan and fry the onion and leeks over a medium heat for 7 mins. Tip in the carrots and two-thirds of the garlic, then fry for 1 min. Stir the meat into the pan along with the plain flour and fry for another 2 mins. Add the thyme and bay leaf, then the wine and bring to a bubble before pouring in the stock. Mix everything together well. Put a lid on the pan and cook over a low heat for 2½-3 hrs or until the meat is tender. Add the buckwheat for the last 20 mins of cooking time.

  • STEP 3

    Mix the remaining garlic with the lemon zest and parsley. Serve the stew in bowls, scattered with the parsley and lemon mixture.

Goes well with

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    Rating: 3 out of 5.6 ratings
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