Dates add a rich depth to this tasty stew
(39 votes)
Cook: 4 Hours 30 Mins
Serves: 4
Price: £2.01 per serving
Nutritional Information
Each 435g serving contains
Energy
1549kj
370kcal
1549kj
370kcal
19%
Fat
12.2g
12.2g
Med
17%
17%
Saturates
3.9g
3.9g
Med
20%
20%
Sugars
3.9g
3.9g
Low
20%
20%
Salt
0.65g
0.65g
Med
11%
11%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
356kj/85kcal
Typical energy values per 100g:
356kj/85kcal
Ingredients
Trim 2 Butcher’s Selection Lamb Leg Steaks
1tsp cornflour
1tsp ground coriander
½tsp ground cumin
2tsp rapeseed oil
2 onions, sliced
2 carrots, sliced
1 cinnamon stick
100g stoned dates
210g tin butter beans, drained and rinsed
400ml lamb stock
100g green beans, trimmed and cut into thirds
2tbsp chopped flat-leaf parsley
½ pomegranate
Method
1
Trim the lamb leg steaks and cut into pieces. Toss in the cornflour, ground coriander and ground cumin.
2
Heat 1tsp rapeseed oil in a frying pan and fry the lamb in batches until browned, adding another 1tsp rapeseed oil if needed. Put the lamb in a slow cooker, leaving any oil in the pan.
3
Add one more tsp rapeseed oil to the pan with sliced onions and sliced carrots. Fry for 8-10 mins or until the veg starts to colour.
4
Add to the slow cooker with the cinnamon stick, stoned dates and butter beans. Pour over the lamb stock. Stir and cover with the cooker lid. Cook on high for 4 hrs or low for 8 hrs.
5
About 15 mins before the end of the cooking time (or 45 mins if cooking on low), stir in the green beans.
6
To serve, sprinkle with the chopped flat-leaf parsley and pomegranate seeds.