Traditional Mutton Stew with Carrots and Leeks
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Ingredients
- 700 g diced lamb shoulder
- 2 leeks, sliced
- 3 carrots, sliced
- 400 g potatoes, peeled and diced
- 1 onion, sliced
- 900 ml lamb or beef stock
- 2 bay leaves
Nutrition (per serving)
- Calories
- 558 kcal
- Protein
- 35.3 g
- Carbohydrate
- 25.9 g
- of which sugars
- 8.4 g
- Fat
- 34.4 g
- of which saturates
- 15.2 g
- Fibre
- 6.1 g
- Salt
- 2.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a large pot and brown the lamb in batches for 8 minutes, then lift out.
- 2
Add the onion to the pot and cook for 5 minutes, then return the lamb with the carrots, potatoes, bay leaves and stock.
- 3
Bring to a simmer, cover and cook gently for 1 hour, stirring occasionally.
- 4
Add the leeks for the final 15 minutes of cooking, until the lamb is tender and cooked through with no pink remaining.
- 5
Remove the bay leaves, season with black pepper and serve in deep bowls.
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