Healthier lamb stew

Healthier lamb stew

  • serves 4
  • Easy

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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Ingredients

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

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.

Nutritional Information

  • Kcals 463
  • Fat 21.6g
  • Carbs 32.9g
  • Fibre 5.5g
  • Protein 31.5g
  • Salt 0.4g
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