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Try this healthy lamb stew recipe, then check out our vegetarian stew and Irish stew.

  • olive oil
  • 400g lean lamb leg
    trimmed of fat and cut into chunks
  • 2 onions
    diced
  • 2 sticks celery
    diced
  • 200g carrots
    diced
  • 350g potatoes
    peeled and cut into cubes
  • 1 bay leaf
  • 3 tbsp pearled barley
  • 1 litre lamb stock
  • a small bunch parsley
    chopped
  • ½ a bunch chives
    chopped
  • a few leaves mint
    chopped

Nutrition:

  • kcal463
  • fat21.6g
  • carbs32.9g
  • fibre5.5g
  • protein31.5g
  • salt0.4g

Method

  • step 1

    Heat 1 tsp oil in a large casserole dish and fry the lamb in batches until browned. Remove with a slotted spoon, then add the onion, celery, and carrot to the dish. Fry for 5 minutes until softened, then add the browned lamb, potatoes, bay leaf, barley and lamb stock to the dish, and season. Put the lid on the pan and simmer for 1 hour until the lamb is tender. Stir in the herbs to serve.

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