Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, minted lamb & potato budget stew. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Cook lamb mince using our best recipes. Pick from succulent meatballs, burgers and shepherd's pie variations, or more exotic dishes like koftas and moussaka. Lamb and Apricot Meatballs with Couscous and Tomato SauceRecipesPlus.
Minted Lamb & Potato Budget Stew is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Minted Lamb & Potato Budget Stew is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook minted lamb & potato budget stew using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Minted Lamb & Potato Budget Stew:
- Make ready 4 lamb leg steaks
- Get 3 large waxy red potatoes
- Make ready 1 large white onion, diced
- Take 2 tbsp corn flour
- Take 750 mls beef stock
- Make ready Salt and pepper
- Get 1 tbsp tomato puree
- Prepare 1 tbsp mint sauce
- Take Large handful frozen peas
Lamb mince is particularly good for meatballs, burgers and other patties. It's popular in Middle Eastern recipes such as stuffed aubergine and koftas. This is a minced lamb and pasta shell dish tossed in marinara sauce, then covered in a white sauce and Cheddar cheese. I bake it in the oven until the cheese is brown and.
Steps to make Minted Lamb & Potato Budget Stew:
- Prep the veg by peeling and finely dicing the onions, and peeling the potatoes and cutting into chunks.
- Trim the visible fat from the lamb steaks and cut them into chunks. Sprinkle the corn flour over the lamb chunks and season them with salt and pepper.
- I rendered down some of the trimmed fat in my casserole dish to release fat for cooking, but you could use olive oil. Fry the lamb in batches to brown it all over and remove them to a bowl.
- Now add a little bit of stock to your pan and use a wooden spatula to scrape up the browning on the bottom of the pan, then add in your onions with some more oil to cook them gently for 5 minutes or so.
- Add the browned lamb and any reserved juices back to the casserole pot. Stir the mint sauce and tomato purée into the remaining hot stock, then add this into the casserole. Finally put the potatoes in the top. Put the lid on then place in the oven for two hours at 180 C.
- Boil your peas just before serving and sprinkle them on the top to finish the dish and add a bit of colour!
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