How
many it serves: 1
Preparation time:15 Mins
Category : Stews Casseroles
Type: Lamb
Ingredients
- For the stew
- splash olive oil
- ½ leek, chopped
- ½ tsp coriander seeds, crushed
- 1 tbsp flour
- 2 tbsp tomato paste
- 150ml/5fl oz white wine
- 1 carrot, chopped
- ½ potato, diced
- ¼ leek, sliced
- 3 handfuls spinach
- sea salt and freshly ground black pepper
- For the meatballs
- 150g/5¼oz lamb mince
- handful breadcrumbs
- sea salt and freshly ground black pepper
- For the potatoes
- 2 tbsp olive oil
- ½ potato, sliced thinly on a mandolin
- 2 tbsp mixed rosemary, chopped
- 2 tbsp thyme, chopped
- 2 tbsp parsley, chopped
Recipe Steps
- For the stew heat the oil in a wide based, deep frying pan and add the leek to soften for 2-3 minutes.
- Add the coriander seeds and flour and stir to combine.
- Add the tomato paste, white wine, carrot and potato and leave to simmer.
- For the meatballs, season the lamb and mix with the breadcrumbs
- Form into balls and add to the pan with the sliced leek and let simmer, stirring occasionally for 8-10 minutes, adding a splash of hot water if necessary.
- For the potatoes, heat the oil in a pan. Layer the potatoes inside and cook for five minutes. Then add the herbs and toss together.
- After the lamb is cooked add the spinach, cover with a pan lid and leave for 20 seconds.
- Serve the lamb stew with the sauté potatoes.
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