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Zesty lamb & bean stew
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Olive oil spray
1 onion, diced
2 x 250g packs Waitrose Diced Lamb Leg Steak, trimmed of fat
2 red peppers, diced
350g tub essential Waitrose Tomato And Basil Sauce
600ml lamb stock
Finely grated zest and juice of 1 lemon
400g can cannellini beans, drained and rinsed
200g orzo pasta
25g pack flat leaf parsley, chopped
1 Savoy cabbage, shredded and steamed, to serve
1. Spritz a large frying pan with oil and cook the onion, lamb and peppers for 5 minutes until browned.
2. Stir in the tomato sauce, stock, lemon zest and juice and beans. Bring to the boil, cover and simmer for 15 minutes.
3. Stir in the orzo, re-cover and cook for a further 8–10 minutes until tender. Stir in the parsley and serve with a side of steamed cabbage.
Try swapping the lamb for essential Waitrose British Chicken Breast Chunks or essential Waitrose British Turkey Skinless Diced Breast Fillet.
Typical values per serving:
This recipe was first published in December 2015.