Sweet lamb stew

Chef: Fay Ripley
Prep: 20 mins
Cook: 50 mins
Sweet lamb stew

600g lamb leg steaks

1 tbsp olive oil

1 large red onion,

peeled and chopped

80g cubed pancetta

1 tsp ground ginger

½ tsp ground cinnamon

400ml lamb stock

2 big tsp redcurrant jelly

100g soft pitted prunes, roughly chopped

Cut the lamb into bite-sized chunks, discarding any fat. In a heavy-based casserole dish, heat the oil, then brown the lamb in two batches for 2–3 minutes. Set aside. Fry the onion and pancetta in the meat juices for 3–4 minutes. Stir in the ginger and cinnamon then add the stock and redcurrant jelly. Put the lamb back in and bring to the boil. Throw in the prunes, turn down the heat, pop on a lid and let it bubble gently for 30 minutes. Season and serve with classic mash potato.


Preparation Time
20 minutes

Cooking Time
50 minutes

Main ingredients
Fruit, Vegetables, Lamb

Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Healthy, Stew, One Pot

Special Info
Gluten free, Nut free, Pregnant Mums

Level of Difficulty

Baby biz: Whizz or chop into mashed potato.

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