Lamb & carrot stew

When slow cooking the diced lamb it becomes sweet and tender which is perfect for this aromatic stew.

2 hours 30 mins

4

Easy

• 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)

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.