One Pot Lamb Casserole With Peas, Button Onions And New Potatoes

Ingredients

2 tbsp plain flour
sea salt and black pepper
650g lamb neck fillet, diced
2 tbsp vegetable or rapeseed oil
12 button onions or shallots
1 carrot, peeled and diced
1 tsp ground cinnamon
1 tin chopped tomatoes
2 tsp runny honey
400ml chicken / lamb stock
200g baby new potatoes
250g frozen peas
1 tbsp mint, finely chopped

Nutrition

PER SERVING (4) 659 kcalories, 49g protein, 26g carbohydrates, 37g fat, 15g saturated fat, 6g fibre, 10g sugars, 0.14g sodium.

Nutrition - as well as the nutritional value of the Peas this recipe contains: vitamin A and beta carotene, B complex vitamins, vitamin C, calcium, magnesium, iron, selenium, zinc, potassium, quercitin, lycopene plus other antioxidants from the herbs and seasonings. Glycaemic Load of 10.

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.

Season the flour and toss the lamb in it. Heat the oil in a large casserole and brown the lamb pieces in batches. Set aside and add the button onions and carrot to the pan. Cook for 5 - 10 minutes, until the vegetables are a light golden brown. Add the cinnamon and cook for a further minute.

Add the chopped tomatoes, honey and stock, stirring well, and bring to the boil. Return the lamb to the pan, add the new potatoes and season to taste. Cover and cook in the preheated oven for 1 hour and 20 minutes, until the lamb is tender.

Remove from the oven and stir through the frozen peas, and a little more stock if necessary. Cook for a further 5 minutes. Sprinkle with the chopped mint and serve.

Serves 4
Preparation Time 10 minutes
Cooking Time 1 hour 40 minutes