Sweet & spicy lamb with veggie mash

Name: Sweet & spicy lamb with veggie mash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 2 British Lamb Leg steaks; 2 tsp olive oil; 2 Essential Red Onions, thinly sliced; 1 cinnamon stick, broken in half; 2 clove/s garlic, finely grated; 15 g ginger, peeled and finely grated; 200 ml lamb or vegetable stock; 2 tbsp Cooks' Ingredients Smoked Tomato Paste; 1 tbsp dark soy sauce; 40 g pitted dates or prunes, roughly chopped; 400 g Essential Carrot, Swede & Potato Mash

This casserole is served with ready-to-heat veg mash for an easy and warming midweek meal. Add seasonal greens alongside, if you like.

5 out of 5 stars(2) Rate this recipe

1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

Please 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.

Ingredients

2 British Lamb Leg steaks
2 tsp olive oil
2 Essential Red Onions, thinly sliced
1 cinnamon stick, broken in half
2 clove/s garlic, finely grated
15g ginger, peeled and finely grated
200ml lamb or vegetable stock
2 tbsp Cooks' Ingredients Smoked Tomato Paste
1 tbsp dark soy sauce
40g pitted dates or prunes, roughly chopped
400g Essential Carrot, Swede & Potato Mash

Method

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.

Cook’s tip

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.