Lamb
Hotchpotch
Core recipe
Use
the oil from your daily allowance or change to frylight.
Serves
4
350g
lean lamb, cut into strips
2
tsp oil
1
small onion, finely chopped
1
large potato, diced
2
carrots diced
350g
swede, diced
1
turnip or kohlrabi, diced
3 tbsp
pearl barley
1
litre lamb or chicken stock
2
sprigs fresh rosemary
salt
& pepper
Heat
the oil and fry the lamb over h igh heat until evenly browned. Remove
from pan and set aside.
Add
the veg to the pan and the barley. Stir and fry for 5 mins until softened
but not brown. Return lamb to pan, add stock and rosemary and seasoning.
Bring
to the boil, cover and simmer for 40 mins stirring occasionally until the lamb
and veg are tender. Discard rosemary stalks, taste and adjust seasoning.
Serve.
To
freeze: pout into a container & freeze. Use within 3 months
To
serve: Thaw overnight in the fridge and reheat.
No comments:
Post a Comment