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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


    • 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


    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.

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    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.


    Average user rating

    4 stars