Healthier lamb stew
Serves 4
Easy
Total time:
Hearty, low-fat one pot for a filling family meal. Pearl barley adds bulk to an easy stew of lamb, veg and potatoes. Make in minutes then leave to cook for 1 hour. Serve the stew with leafy greens or crusty bread for the juices.
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- olive oil
- 400g lean lamb legtrimmed of fat and cut into chunks
- 2 onionsdiced
- 2 sticks celerydiced
- 200g carrotsdiced
- 350g potatoespeeled and cut into cubes
- 1 bay leaf
- 3 tbsp pearled barley
- 1 litre lamb stock
- a small bunch parsleychopped
- ½ a bunch chiveschopped
- a few leaves mintchopped
Nutrition: per serving
- 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.
