Sticky lamb stew
With this rich and delicious lamb stew on the menu, you'll look forward to winter. It's best served with steamed fresh greens and mashed potatoes or crusty wholemeal bread to soak up the juices.
SERVES6
TIME TO MAKE2+ hours
MEAL TYPEDinner
TIME TO MAKE2+ hours
MEAL TYPEDinner
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Method
- Heat a large frying pan with the oil and brown the lamb over a medium to high heat
- Remove the browned lamb from the pan and add the onions, carrots and garlic, reduce the heat and sauté slowly until lightly browned and the onion is translucent
- Return the lamb along with the remaining ingredients to the pan
- Cover and cook slowly for approximately 2 hours or until the lamb is tender
- Remove the lid and reduce the sauce to a desired consistency
- 1½ tbspoil
- 750 glean lamb, diced
- 1onion, diced
- 1carrot, diced
- 3 clovesgarlic, crushed
- 1 cupred wine
- 2 tspbeef stock, reduced-salt
- ½ cupprunes, halved
- 1½ tbsptomato paste, salt-reduced
- 2 tspred wine vinegar
- 1 tbspfresh sage, chopped
Per serve
- Energy1178kJ
- Total Fat9.5g
- Saturated Fat3.9g
- Total Carbohydrate9.7g
- Sugars6.6g
- Dietary Fibre1.6g
- Sodium224mg
Method
- Heat a large frying pan with the oil and brown the lamb over a medium to high heat
- Remove the browned lamb from the pan and add the onions, carrots and garlic, reduce the heat and sauté slowly until lightly browned and the onion is translucent
- Return the lamb along with the remaining ingredients to the pan
- Cover and cook slowly for approximately 2 hours or until the lamb is tender
- Remove the lid and reduce the sauce to a desired consistency
Ingredients
- 1½ tbspoil
- 750 glean lamb, diced
- 1onion, diced
- 1carrot, diced
- 3 clovesgarlic, crushed
- 1 cupred wine
- 2 tspbeef stock, reduced-salt
- ½ cupprunes, halved
- 1½ tbsptomato paste, salt-reduced
- 2 tspred wine vinegar
- 1 tbspfresh sage, chopped
Ingredients
- 1½ tbspoil
- 750 glean lamb, diced
- 1onion, diced
- 1carrot, diced
- 3 clovesgarlic, crushed
- 1 cupred wine
- 2 tspbeef stock, reduced-salt
- ½ cupprunes, halved
- 1½ tbsptomato paste, salt-reduced
- 2 tspred wine vinegar
- 1 tbspfresh sage, chopped
Nutrition Facts
Per serve
- Energy1178kJ
- Total Fat9.5g
- Saturated Fat3.9g
- Total Carbohydrate9.7g
- Sugars6.6g
- Dietary Fibre1.6g
- Sodium224mg
Method
- Heat a large frying pan with the oil and brown the lamb over a medium to high heat
- Remove the browned lamb from the pan and add the onions, carrots and garlic, reduce the heat and sauté slowly until lightly browned and the onion is translucent
- Return the lamb along with the remaining ingredients to the pan
- Cover and cook slowly for approximately 2 hours or until the lamb is tender
- Remove the lid and reduce the sauce to a desired consistency
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