This traditional winter dish is really easy to prepare and cook, and a very welcoming way to warm you up on a cold day – as well as being low fat. Make sure you use a really lean cut of lamb, such as loin chops or leg steak.
Preparation: 15 minutes
Cooking: 2–2 ours
- 2 large potatoes, peeled and thinly sliced
- 300g (10oz) boned lean lamb (all visible fat removed), cut into chunks
- 1 large onion, thinly sliced
- 4 carrots, sliced
- freshly ground black pepper
- 300ml ( int) stock or LighterLife Savoury Stock
- chopped fresh parsley, spring onions or chives, to garnish
- In a heavy-based saucepan with a well-fitting lid, layer up all the ingredients, starting with a layer of potatoes and then adding a layer of lamb, followed by the onion and carrots. Continue layering in this way, grinding a little black pepper between the layers, until everything is used up, finishing with a topping of overlapping potatoes.
- Pour in the stock, cover the pan and cook gently over a very low heat for about 2 hours, until the meat is meltingly tender and the stew has thickened. If you want to brown the top, pop the pan under a hot grill.
- Serve the stew immediately, sprinkled with chopped parsley, spring onions or chives, with steamed green vegetables, such as broccoli, cabbage, spring greens or French beans.
This dish can also be cooked for 6–8 hours in a slow cooker. All you need do is assemble it in the morning and you’ll have a tasty meal ready and waiting for you in the evening.
Layer up the meat and vegetables in a casserole dish, and cook in a low preheated oven at 150°C, gas mark 2 for 2–3 hours. Remove the lid and then increase the oven temperature to 200°C, gas mark 6 for the last 20 minutes to brown the potato topping.
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