Quick Lamb and Potato Pot

A wholesome lamb stew, ideal for the winter, or even for a warming dish if you are working at night.

Serves: 1 X 700ml food pot and 1 X 500ml food pot

Preparation Time: 5 minutes

Cooking Time: 25 – 30 minutes

Ingredients:

  • 450g baby potatoes, unpeeled
  • 600g diced lamb
  • 2 large onions
  • Leaves from 2 sprigs rosemary, chopped
  • 500g pot fresh gravy
  • A few sprigs of fresh mint, leaves removed and chopped

Method:

  • Slice the potatoes to about half a cm thick. Cook in boiling water for 8-10 minutes until tender.
  • Meanwhile, heat an ovenproof frying pan or shallow casserole on a high heat add the onions and rosemary.
  • Soften, then add the lamb for 5 minutes until browned. Turn over half way through cooking and continue on a low heat.
  • Stir in the gravy, then season with salt and black pepper.
  • Tip in the potatoes and continue to heat through. Add the mint, stir through then ladle your stew into your pots.

Nutritional Values:

Calories 463, Fat 24g, Saturates 12g, Carbohydrates 29g, Sugar 0g, Fibre 34g, Protein 34g, Salt 1g

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