Lamb & leek stew

Ingredients

8

Steps

2

Serves

4

Cook Time

90-95 Min

Ingredients

  • 8 small lamb cutlets, trimmed of all fat, cut into cubes
  • 450g/1lb leeks, thickly sliced
  • 3 carrots, thickly sliced
  • 2 turnips, cut into chunks
  • 900ml/1 1⁄2pt lamb stock
  • 450g/1lb potatoes, cut into large chunks
  • 2 tablespoons chopped fresh flat-leaf parsley
  • salt and freshly ground black pepper
  • Put all the ingredients except the potatoes and parsley in a large saucepan. Season with salt and pepper. Bring to the boil and skim the surface. Reduce the heat, partcover the pan and simmer gently for 1 hour.
  • Add the potatoes and a little more seasoning, and simmer for a further 30 minutes or until the potatoes and meat are tender. Serve hot.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
>