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Minted Lamb & Potato Budget Stew
Minted Lamb & Potato Budget Stew

Before you jump to Minted Lamb & Potato Budget Stew recipe, you may want to read this short interesting healthy tips about Healthy Power Snacks.

Enjoying healthy foods makes all the difference in the way you feel. Increasing our intake of sensible foods while lowering the intake of unhealthy kinds plays a role in a more balanced feeling. A salad allows us to feel a lot better than a piece of pizza (physically anyway). This can be a problem, nonetheless, when it comes to eating between goodies. Finding goodies that will help us feel better and enhance our levels of energy often involves lots of shopping and painstaking reading of labels. Here are a handful of healthy snacks which you can use when you need a fast pick me up.

Healthy foods made from whole grains are excellent for a quick snack. A piece of whole wheat toast, for example is a great snack in the morning. Eating on the run may be much healthier with whole fiber chips and crackers. Make the modification from refined products such as white bread to the healthier whole grain alternatives.

You will not have to look far to locate a wide range of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s simple to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to minted lamb & potato budget stew recipe. To make minted lamb & potato budget stew you only need 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Minted Lamb & Potato Budget Stew:
  1. You need 4 lamb leg steaks
  2. You need 3 large waxy red potatoes
  3. Take 1 large white onion, diced
  4. Get 2 tbsp corn flour
  5. Use 750 mls beef stock
  6. Take Salt and pepper
  7. Provide 1 tbsp tomato puree
  8. Use 1 tbsp mint sauce
  9. Prepare Large handful frozen peas
Instructions 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!

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