Lamb & Carrot Stew

Time

Serves

Ingredients

• 300g Field & Flower Diced Lamb
• 2 white onions
• 3 carrots
• 2 tbsp coconut oil or olive oil
• 1 tbsp cumin
• 400ml chicken stock
• 400g tin of chopped tomatoes
• Sea salt & freshly ground black pepper
• Fresh coriander (to serve)

Instructions

1. Peel and roughly chop onions, cut carrots into small chunks.
2. Place oil in a large stewing pot and add cumin and a pinch of salt. Add the vegetables after a few minutes.
3. Add the lamb and allow it to brown for 1 minute, then pour in the stock and tomatoes.
4. Add another pinch of salt and some freshly ground black pepper.
5. Bring the stew to the boil then reduce to a low simmer and cook for 2 hours 30 minutes.
6. Remove from the hob and sprinkle with fresh coriander to serve.