Lamb Hotchpotch

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.