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Saturday, 10 January 2015

Hearty Lamb Stew - A Wonderful Winter Recipe Idea

Memories of my mum's lovely lamb stew came rushing into my mind when I spotted this great classic 'one-pot' meal. It is an easy answer to a delicious mid-week, or any time meal. It's hearty, filling, warming and packed full of veggies - the carb count is 19carbs per serving, so it may be too high in carbs for some, but would fit nicely into my menu plans. See what you think.  
Serves Four
1 tbsp vegetable oil
500g cubed stewing lamb
1 onion, thickly sliced
2 carrots, thickly sliced
2 leeks, thickly sliced
400ml hot vegetable or chicken stock
1 tsp dried rosemary or 1 fresh sprig
400g cannellini beans, rinsed and drained
Optional - crusty bread or boiled potatoes to serve
1. Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
2. Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through.
3. Optional - serve with some crusty bread or potatoes, if you like, but as I am LCHF buttery mashed swede would be more suitable.
With great tasting meals like this winter-time looks better by the day.
The original recipe idea can be found here
All the best Jan


Lisa said...

Looks delicious. Will save it until June, as it's the middle of a hot summer here in Australia.

Anonymous said...

Looks very tasty and most suitable for the weather in my part of the UK today.


Anonymous said...

Super winter recipe idea, thanks:)

Lynn said...

Yum...going to share this with my personal chef ( husband but he's still my chef!)