Lamb & white bean stew
Tis the season of Larry the Lamb, brutal cold weather and cosy nights in – we’re nearly in May! So what better than a warming stew to keep your strength up. This recipe has classic flavours and the simple addition of some fennel seeds give it a touch of exoticness. Any diced lamb does the job, so look for the best value. It’s a meal in itself usually accompanied by crusty bread to help mop up those juices.
Servings:
Ingredients
- 100 grams Bacon streaky (£0.67)
- 1 stick Celery peeled & diced (£0.08)
- 1 whole Carrot peeled & diced (£0.10)
- 2 cloves garlic minced (£0.06)
- 5 grams Fennel seeds teaspoon (£0.04)
- 300 grams Potatoes peeled & diced (£0.21)
- 1 tin Butter beans (£0.50)
- 25 grams Tomato puree 2 tablespoons (£0.06)
- 1 stock cubes Lamb stock Make 500ml (£0.13)
- 250 grams Spinnach (£0.35)
- 13 ml olive oil (£0.07)
- 2 whole Onion diced & sliced (£0.26)
- 450 grams Lamb-diced (£4.50)
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Prep Time:
Cook Time:
- Heat the oil and add the diced lamb & bacon, browning on all sides. Add the onions, carrot & celery and sweat for 5 minutes.
- Toss in the garlic & fennel seeds, mixing through.
- Throw in the potatoes, butter beans, tomato puree and stock. Cover and simmer for about an hour.
- Stir in the spinach, allowing it to wilt before serving in bowls with warm crusty bread.
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