This one-pot recipe for a quick lamb, orange and fennel spring stew is satisfying for a light, one-pot family supper.
Ingredients
- 600g cubed lamb
- 2 tbsp plain flour, seasoned
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 2 garlic cloves, chopped
- 1 tsp fennel seeds
- Grated zest and juice of 2 oranges
- 300ml fresh chicken stock, hot
- 500g baby new potatoes
- 1 large fennel bulb, roughly chopped
- 1 tbsp red wine vinegar
- 2 tbsp chopped fresh parsley
Method
- 1. In a bowl, coat the lamb in the seasoned flour. Heat the oil in a large frying pan over a high heat. Add the lamb, in batches, and brown for 5 minutes. Remove and set aside.
- 2. Add the onion, garlic and fennel seeds to the pan and cook for 5 minutes, stirring occasionally, until softened and golden.
- 3. Stir in the orange zest and juice, the chicken stock, potatoes, fennel and browned lamb. Bring to the boil, then cover and simmer gently for 20 minutes or until the potatoes are tender.
- 4. Stir in the vinegar and parsley and adjust the seasoning to taste. Serve in warmed bowls with steamed spinach or spring greens.
Nutritional info
Per serving: 422kcals, 19g fat (6.3g saturated), 37.2g protein, 28.9g carbs, 7.3g sugar, 0.7g salt
Chef's tip
delicious. tip: lamb is young and always tender, which is why this stew can be cooked so quickly. Use ready-cubed lamb or cut up your own choice of cut – for lean meat, choose leg; if you like it slightly fattier, try neck fillet.
Wine Recommendation
Fruity flavours in the food deserve an equally fruity, bright wine – try a plummy, vibrant Merlot from Chile.