Sweet lamb stew
Chef:
Fay Ripley
Prep:
20 mins
Cook:
50 mins
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.
Serves
4
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
Easy
Baby biz: Whizz or chop into mashed potato.
