22 Street Lane Nursery - Dish of the Month

February 2020 Dish of the Month Recipe

Lamb Stew

Ingredients: • 1 tbsp vegetable oil • 500g cubed stewing lamb • 1 onion, thickly sliced • 4 carrots, thickly sliced • 2 sweet potatoes, thickly sliced • 1 swede, thickly sliced • 100g of garden peas • 1 spring cabbage • 400ml hot vegetable or chicken stock • 1 tsp dried rosemary and 1 fresh sprig of thyme • Crusty bread or boiled potatoes to serve (optional)

Method: 1. Heat the oil in a large casserole. Tip in the lamb and cook for 10 minutes until any liquid has disappeared, then add the onion, carrots, sweet potatoes and swede 2. Cook for 5 minutes more, stirring often, until the veg is starting to soften 3. Pour over the stock, add the rosemary & thyme, cover with a lid and cook over low heat for 1 hour 4. Stir in the peas and cabbage and cook for 30 minutes more, topping up with water if necessary, until the lamb is tender and cooked through 5. Serve with some crusty bread or potatoes, if you like

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