Lamb Stew
Lamb Stew
Ingredients
| Ingredient | Amount | Unit |
|---|---|---|
| Water for Rice | 600 | milliliter(s) |
| Basmati Rice | 300 | grams |
| Green Pepper | 2 | unit(s) |
| Lamb Strips | 480 | grams |
| Smoked Paprika | 3 | tsp |
| Chopped Tomatoes | 2 | tin(s) |
| Water for the Sauce | 400 | milliliter(s) |
| Chicken Stock Pot | 2 | pot(s) |
Instructions
Instruction
Bring the water (see ingredients for amount) to the boil in a large saucepan over high heat. Stir in the basmati rice. Cover with a lid, lower the heat to a simmer and cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.
Instruction
Meanwhile, halve, then remove the core from the green pepper and chop into 2cm chunks.
Instruction
Heat a drizzle of oil in a frying pan on high heat. When really hot, add the lamb and stir-fry until browned all over, 3-4 mins. TIP: Don't overcook the lamb, you just want to get a good colour on it - we will be adding it back to the sauce later on! Remove from the pan using a slotted spoon (keep the pan).
Instruction
Return the pan to medium heat, add the pepper (add a splash of oil if the pan is dry). Cook, stirring, until starting to soften, 3-4 mins. Add the smoked paprika and stir-fry for another minute. Stir in the diced tomatoes, water (see ingredients for amount), stock pot and a pinch of sugar (if you have some). Bring to the boil, then reduce the heat to medium- low. Cook until thick and tomatoey, stirring occasionally, 8-10 mins.
Instruction
Add the lamb back into the sauce and heat through for 1-2 mins.
Instruction
Fluff up the rice with a fork and serve in bowls. Spoon the lamb stew on top of the rice. Enjoy!
Difficulty
Totally Doable (Level 2)
Nutrition
| Item | Amount | Unit |
|---|---|---|
| Calories | 672 | kcal |
| Protein | 22 | g |
Allergens
Not provided