Rustic lamb stew recipe

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  • Serves Serves 6-8
  • 20 minutes to prepare and 2 hours 30 minutes to cook
  • 399 calories / serving
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This slow-cooked rustic lamb stew is really comforting and is the perfect winter warmer. The time taken to cook this dish gives a real depth of flavour, enhanced by rich tomatoes and fiery chilli. Give this firecracking rustic lamb stew a try tonight and serve it alongside some crusty bread, perfect for mopping up the delicious sauce.

  1. In a deep pan, heat half the oil and cook the lamb in batches until browned. Transfer to a plate and set aside.
  2. Add the remaining oil and fry the onions and carrots for 10 minutes until golden. A minute before the end, stir through the garlic, 2 tablespoons of the rosemary, and the chilli. Pour over the red wine, chopped tomatoes, lamb stock and balsamic vinegar.
  3. Return the lamb to the pan and cook over a gentle heat for 2 hours until tender. Stir through the butter beans and remaining rosemary and cook for 10 minutes. Serve with crusty bread.

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  • Ingredients

  • 4 tbsp olive oil
  • 1kg (2lb) lamb breast joint, roughly chopped into 2-3cm pieces
  • 2 brown onions, thickly sliced
  • 4 carrots, peeled and diagonally sliced
  • 3 garlic cloves, finely chopped
  • 3 tbsp freshly chopped rosemary
  • 1 red chilli, deseeded and finely sliced
  • 250ml (8fl oz) red wine
  • 1 x 400g tinned chopped tomatoes
  • 600ml (1 pint) hot lamb stock
  • 3 tbsp balsamic vinegar
  • 1 x 400g tinned butter beans, drained
  • crusty bread, to serve
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  • Energy 1665kj 399kcal 20%
  • Fat 23.6g 34%
  • Saturates 9.1g 46%
  • Sugars 7g 8%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 12.1g Protein 29.8g Fibre 3.6g

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