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Ingredients
1 tbsp olive oil
350g essential Waitrose British Lamb, Diced Shoulder
2 smoked streaky bacon rashers, roughly chopped
2 onions, chopped
1 celery stalk, chopped
1 carrot, diced
2 garlic cloves, roughly chopped
1 tsp fennel seeds
2 red skinned potatoes, peeled and diced
400g essential Waitrose Borlotti Beans, drained and rinsed
Heat the oil in a large saucepan and cook the lamb, bacon, onions, celery and carrot for 5 minutes until lightly browned. Add the garlic and fennel seeds and cook for a further 1 minute.
Stir in the potatoes, beans, tomato purée and lamb stock. Cover and simmer gently for 50 minutes until the lamb is tender.
Stir in the spinach, cook for 1–2 minutes until wilted then ladle into bowls and serve.
Cook’s tip
Save time preparing the vegetables by swapping the onion, celery and carrot for a 400g pack Cooks’ Ingredients Soffritto Mix.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,931kJ/ 461kcals
Fat
24.2g
Saturated Fat
9g
Carbohydrates
33.4g
Sugars
9.8g
Fibre
8.4g
Protein
27.5g
Salt
2.1g
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