- October 2010
- Serves 4
- Takes 20 minutes to make, 55-60 minutes to cook, plus resting
Include lots of vegetables and you’ll get a lot of your five-a-day in this wonderful one-pot stew recipe.
- 18.8g (5g saturated)
- 30.2g (12.2g sugar)
- 2 tbsp vegetable oil
- 500g cubed lamb leg, excess fat cut off with a sharp knife
- 1 large onion, peeled and roughly chopped
- 150g carrot, peeled and diced
- 150g celery, diced
- 150g swede, peeled and diced
- 300g potato, peeled and diced
- 2 x 400g tins chopped tomatoes
- 2 tbsp gravy granules
- 3 sprigs of fresh rosemary, leaves picked and chopped
- In a heavy-based saucepan, heat the oil over a high heat. Season the lamb, then cook for 5 minutes, stirring, until golden brown.
- Add the chopped onion and all the diced veg, stir, then reduce the heat to medium and cook for 5 minutes more. Mix in the chopped tomatoes and gravy granules.
- Reduce the heat to low, cover and simmer for 30-40 minutes until the meat is tender and the sauce has thickened. Allow to sit, covered, for 20 minutes away from the heat. Add the chopped rosemary to the stew. Taste and adjust the seasoning. Serve the stew with mashed potato.
Next time around make this stew into a Moroccan tagine: when frying the onion and vegetables, add 2-3 tsp each of ground cumin and ground coriander, and a good pinch of chilli flakes. Add a handful of dried fruit, such as apricots or sultanas, halfway through cooking. Serve with freshly cooked couscous.
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