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One-pot lamb and pea stew
One-pot lamb and pea stew
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Delicious one-pan lamb stew for easy cleanup.
Ingredients:
  • 62.50 ml plain flour
  • 600g lamb chop
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 celery stalk, finely chopped
  • 3 garlic cloves, crushed
  • 3 sprigs fresh thyme
  • 765.00 gm beef stock
  • 3 desiree potatoes, peeled, cut into 1.5cm thick slices
  • 250.00 ml frozen peas
  • 62.50 ml fresh mint leaves, shredded
Instructions:
  • Place flour in a convenient snap-lock bag, season it, add in the lamb, seal the bag tightly, and shake it generously to coat the lamb evenly.
  • In a large heavy-based saucepan over medium-high heat, sauté the lamb in 1 tablespoon of oil until browned on each side, about 2 to 3 minutes per side. Remove and set aside on a plate.
  • Heat up the remaining oil in a pan. Add onion and celery and cook, stirring, for 5 minutes until softened. Throw in garlic and thyme and cook for another minute until fragrant. Add the lamb back to the pan along with 1 cup of water, stock, and Worcestershire sauce. Cover the pan, bring it to a boil, then reduce the heat to medium-low and let it simmer for 1 hour and 20 minutes.
  • Place the potato in the pan and simmer it uncovered for 10 minutes. Then, add the peas and continue cooking for 5 more minutes, or until the potato is tender. Remove the thyme, stir in the mint, and serve.

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