Succulent Lamb Stew with Root Vegetables
1 H 50 MINS
- 2 tablespoons Flora Buttery
- 2 onions diced
- 2 carrots diced
- 3 celery sticks diced
- 5 garlic cloves thinly sliced
- 25 grams flour
- 400 grams lamb neck fillets trimmed and cut into cubes
- 1 Knorr Lamb Stock Cube (dissolved in 600 ml boiling water)
- 1 Knorr 3 Peppercorn Flavour Pot
- 1 tablespoon balsamic vinegar
- 2 bay leaves
- 2 rosemary stalks
- 100 grams frozen peas
Heat the Flora Buttery in a medium to large casserole dish. Add the onion, carrot, celery and cook for 8-10 minutes on medium heat until onions are soft but not browned. Add the garlic and cook for another minute. Remove all vegetables from the pan and set aside.
Sprinkle the flour over the lamb and shake off the excess. Place into the hot casserole dish and cook for 10 minutes on medium-high heat until nice and golden in colour.
Add the vegetables to the lamb and mix well. Add the Knorr Lamb Stock and Knorr 3 Peppercorn Flavour Pot and stir well. Then add the balsamic vinegar, bay leaves, and rosemary and bring to the boil. Turn down to a gentle simmer. Cover and leave to simmer on very low heat for 1 ½ hours until the meat has become soft and juicy. Add the peas 20 minutes before the end of cooking time. Serve hot.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||363.968 kcal|
|Protein (g)||29.71 g|
|Sugar (g)||11.845 g|
|Fat (g)||10.903 g|
|Fibre (g)||7.596 g|
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