Rich lamb flavours turn this simple dish into a truly heavenly stew
(4 votes)
Cook: 2 Hours 15 Mins
Serves: 4
Price: £2.70 per serving
Nutritional Information
Each 413g serving contains
Energy
2433kj
581kcal
2433kj
581kcal
29%
Fat
39.0g
39.0g
High
56%
56%
Saturates
16.0g
16.0g
Med
80%
80%
Sugars
6.5g
6.5g
Med
7%
7%
Salt
2.60g
2.60g
High
43%
43%
of your reference intake.
Typical energy values per 100g:
589kj/141kcal
Typical energy values per 100g:
589kj/141kcal
Ingredients
2 tbsp sunflower oil
700g cubed lamb shoulder fillet
1 onion, halved and sliced
1 tsp Asda Dried Mixed Herbs
1 Asda Vegetable Stock Cube
2 x 300g cans Asda Sliced Carrots, drained
540g can Asda New Potatoes, drained
1-2 tsp cornflour
Soda bread, to serve
Method
1
Pre-heat the oven to 160C/140C Fan/Gas 3.
2
Heat the sunflower oil in a pan and brown the lamb in batches. Put the lamb in a casserole dish.
3
Add the onion to the pan and cook until soft. Add to the casserole dish with the herbs and the stock cube, dissolved in 600ml hot water. Cover and cook in the oven for 1 hour 15 minutes.
4
Add the carrots and potatoes and cook for 30 minutes.
5
Mix 1-2 tsp cornflour with a little cold water to make a paste and stir in. Cook for another 5 minutes and serve with soda bread.