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Spring Lamb Stew with Cider

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Spring Lamb Stew with Cider

Spring lamb is sweet and tender – perfect for this simple stew cooked with baby carrots and runner beans. Serve with a helping of creamy mash.

Preparation time:
10 minutes
Cooking time:
35 minutes
Total time:
45 minutes 45 minutes
Serves:
 2

Ingredients

  • 340g diced lamb
  • 2 tbsp plain flour
  • 2 tbsp olive oil
  • 200g pack baby carrots, halved
  • 1 Knorr Lamb Stock Cube, crumbled
  • 200ml dry cider
  • ½ x 250g pack runner beans, cut into 4cm lengths
  • Juice and zest of 1 orange

Method

  1. Dust the lamb in the flour. Heat the oil in a large pan then brown the lamb for 5 minutes, in 2 batches, to seal.
  2. Stir in the carrots, stock cube, cider and 200ml hot water. Bring to the boil then cover and simmer for about 25 minutes. Stir in the runner beans and cook for a further 5 minutes, making sure the carrots are tender.
  3. Stir in the orange juice and zest, and season to taste. Serve with a 450g pack Waitrose Creamy Mash.

Cook's tips

This is ideal for preparing ahead and reheating. It is also excellent for freezing. Leave to cool completely then pack into a freezerproof container and freeze for up to two months.

Comments and images

Average user rating 4 stars out of 5

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Nicci J

Nicci J 19 March 2009 13:56

This is a great recipe - lovely midweek supper!

joebloggs

joebloggs 06 April 2008 20:06

watch out, you can't cook carrots, especially baby carrots for 25 minutes and expect them to be anything less than a mush. likewise, 5 minutes cooking of green beans = pretty raw green beans. should be more like 20 mins for the carrots and 10-15 for the beans. otherwise, it tastes pretty good.

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4 stars out of 5

Average user rating Based on 44 ratings

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Nutritional Info

Typical values per serving:
Energy 591.0kcal
Sugars 13.1g
Fat 31.7g
Saturated Fat 8.9g
Salt 2.7g

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This recipe was first published on Waitrose.com in April 2008