This Minty Lamb Stew is so simple to put together and takes less than 10 minutes prep, you can then let the oven do all the work. The result? Tender lamb that falls apart, fresh mint and a rich gravy. Pretty prefect with mash!
Course: Dinner, healthy dinner
Cuisine: Clean Eating
Keyword: Minty lamb stew
Servings: 6people
Author: Stephanie
Ingredients
1kgLamb shoulderDiced
1CupLamb stock Made up with boiling water
½CupRed wine Or swap for more stock, same quantity
4large Carrots Peeled and cut into battons
4tbspTomato paste
1tbspButter For browning the lamb
1tspDried mint
2tspCorn flourMixed with 4 tbsp cold water until all corn flour is disolved
Salt and pepper To season
¼CupFresh mint Chopped finely
Instructions
Heat your oven to 180F or 350C
In a cast iron casserole dish melt your butter and then add the diced lamb and season it really well with salt and pepper
Brown the meat until it's fully sealed, try not to move it around the dish too much, and bits that catch add to the flavor
While the meat is browning make up your lamb stick and add the red wine and tomato paste. Stir to combine
When the meat is fully browned (about 5 minutes) add the stock, wine and tomato mixture to the dish and stir. Then add the dried mint and mix
Mix your cornflour with cold water and mix until the cornflour is fully dissolved and then add to the dish. Mix everything well and then pop it into the oven for 1 hour
Remove from the oven and give everything a good stir and make sure it's all combined
Put the stew back into the oven for 1¾ - 2 hours and then take it out and stir through
Throw the fresh mint over the stew and mix through
Leave the stew to sit for at least 20 minutes before serving