Lamb stew

Name: Lamb stew
Yield: 3 servings
Cuisine: British
Ingredients: 400 g diced,trimmed shoulder of lamb shoulder; 150 g shallots; 1 medium carrot; 250 ml white wine (savignon blanc); 5 cloves garlic; 400 g new season potatoes; 2 sprig rosemary; 330 ml tomato soup (or 200 ml passata/300 ml of chicken stock; 100 g frozen peas; Olive oil; Water

Fittest Chef @fittestchef

Belfast

Nothing to sexy lol its just another casserole type dish to use up my leftover tomato soup. It's still very nutritious and tasty

Fittest Chef @fittestchef

Belfast

Nothing to sexy lol its just another casserole type dish to use up my leftover tomato soup. It's still very nutritious and tasty

Saved

Ingredients

3 servings

400 gdiced,trimmed shoulder of lamb shoulder
150 gshallots
1medium carrot
250 mlwhite wine (savignon blanc)
5 clovesgarlic
400 gnew season potatoes
2 sprigrosemary
330 mltomato soup (or 200 ml passata/300 ml of chicken stock
100 gfrozen peas
Olive oil
Water

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Steps

1

Prep all ingredients as shown on attached photo. Chop potatoes in similar sizes as carrot (not on the photo)
2

Heat up olive or any other cooking oil in a pot. Start searing cubed lamb. When browned add shallots rosemary and chopped garlic.
3

Add carrots and cover with stock or water. Let it simmer on low heat for 20 min.
4

Add tomato soup/ passata and add potatoes and let it simmer further. If needed keep adding water. Cook until potatoes are cooked thru.