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£6.16 each est.Price per unit
£28/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 190ºC, gas mark 5. Cut the lamb into small pieces, discarding any excess fat. Heat the oil in a flameproof casserole and fry the lamb, onions and cinnamon for 5 minutes, stirring regularly. Stir in the garlic, ginger and stock and heat until simmering. Cover with a lid and bake for 15 minutes.
Add the tomato paste, soy sauce and dates or prunes to the casserole. Return to the oven for 15 minutes more, until the stew is rich and the lamb tender.
Heat the mash according to pack instructions. Spoon onto plates, top with the lamb and serve with green beans, if liked.
A handheld grater makes light work of grating small amounts of ingredients like ginger and garlic.
To make this in a slow cooker, follow step 1, using 150ml stock instead of 200ml, and bring to a simmer. Transfer to a slow cooker, add the rest of the ingredients and cook on high for 6-8 hours, or low for 8-10 hours.
Typical values per serving when made using specific products in recipe
Energy | 2,120kJ/ 508kcals |
---|---|
Fat | 27g |
Saturated Fat | 9g |
Carbohydrates | 43g |
Sugars | 28g |
Fibre | 9g |
Protein | 19g |
Salt | 2.4g |
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