SERVES 4
PER SERVING
268 CALORIES
9.8G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 60 MINUTES
2 red onions, cut into wedges
2 garlic cloves, crushed
450g extra lean lamb, diced
2 tablespoons plain flour
4 tablespoons tomato purée
600ml chicken stock
1 tablespoon chopped fresh thyme
225g baby carrots
115g frozen peas
freshly ground black pepper
2 tablespoons chopped fresh parsley to garnish
1 Heat a large, non-stick frying pan, and dry-fry the onions until brown. Add the garlic and lamb and continue cooking to seal the lamb.
2 Add the flour and cook out for 1 minute before gradually stirring in the tomato purée, chicken stock and thyme. Cover with a lid and simmer gently for 45 minutes until the meat is tender.
3 Add the carrots to the pan and cook for a further 10 minutes. Five minutes before serving add the peas.
4 Season to taste with black pepper, garnish with chopped fresh parsley and serve immediately.
TIP Choose extra lean cuts of lamb and trim off any visible fat before cooking
