Recipe of Super Quick Homemade Minted Lamb & Potato Budget Stew

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, minted lamb & potato budget stew. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Cook lamb mince using our best recipes. Minted Lamb With Roasted Garlic Potatoes Healthy Food Guide. 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.

Minted Lamb & Potato Budget Stew is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Minted Lamb & Potato Budget Stew is something which I have loved my entire life.

To begin with this particular recipe, we have to first 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:

1. Make ready 4 lamb leg steaks
2. Make ready 3 large waxy red potatoes
3. Prepare 1 large white onion, diced
4. Get 2 tbsp corn flour
5. Get 750 mls beef stock
6. Prepare Salt and pepper
7. Prepare 1 tbsp tomato puree
8. Take 1 tbsp mint sauce
9. Make ready Large handful frozen peas

These delicious little lamb and mint pasties make great picnic food or a lunchbox treat. Check out this delicious recipe for Minted Lamb Roast from Weber—the world's number one authority in grilling. Laura Romeo - Weber Grill Expert. This great British classic is always a favourite for Sunday lunch.

Steps to make Minted Lamb & Potato Budget Stew:

1. Prep the veg by peeling and finely dicing the onions, and peeling the potatoes and cutting into chunks.
2. 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.
3. 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.
4. 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.
5. 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.
6. Boil your peas just before serving and sprinkle them on the top to finish the dish and add a bit of colour!

Laura Romeo - Weber Grill Expert. This great British classic is always a favourite for Sunday lunch. Mint is a pungent, refreshing herb. When used in a mint sauce, the brightness of the herb and sharpness of the vinegar are also particularly good at cutting through any of the lamb's fattiness. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl.

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