Try this lamb stew recipe or check out our healthy lamb stew, vegetarian stew, Hungarian lecsó (pepper stew) and more comforting stew recipes.
Ingredients
- olive oil 1 tbsp
- lamb neck fillet 750g, cut into small chunks
- onion 1 large, chopped
- garlic 2 cloves, chopped
- smoked paprika 1 tsp
- plum tomatoes 400g tin
- sherry vinegar 1 tbsp
- chicken stock 750ml
- butter beans 2 x 400g tins, drained
- flat-leaf parsley a handful, chopped
- feta 100g, crumbled
- dried mint a pinch (optional)
- crusty baguette to serve
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Heat the olive oil in a large, heavy lidded casserole and cook the lamb, in batches, until browned all over. Scoop out onto a plate with a slotted spoon. Add the onion and garlic to the same pan, and fry for 5 minutes until the onion has softened.
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Step 2
Stir in the paprika and cook for 1 minute then tip in the tomatoes (crushing them with your hands as you go), vinegar and stock. Return the lamb to the pot, season, then put on a lid and bake in the oven for 11/2 hours.
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Step 3
Stir in the beans and cook for another 15-20 minutes or until the beans are heated through. Stir in most of the parsley. Serve in warm bowls topped with crumbled feta, the rest of the parsley and a pinch of dried mint, if using, with crusty bread, if you like.
Nutritional Information
- Kcals 592
- Fat 29g
- Saturates 12.9g
- Carbs 24.1g
- Sugars 9.1g
- Fibre 10.5g
- Protein 53.2g
- Salt 1.9g