Marco’s Quick Lamb Stew

UNILEVER UK
9Ingredients
28Minutes
260Calories

Description

There are times when you want to put together a meal as soon as possible. This quick ‘stew’ made with a Knorr Herb Infusion Pot is perfect for those times. Brown some neck of lamb until nicely caramelised. Meanwhile, poach pre-blanched vegetables in…

the diluted Herb Infusion. Add the diluted Herb Infusion to the browned lamb to make a gravy and simply assemble the meat, vegetables and gravy to make the finished dish.

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Ingredients

US|METRIC
  • 1 Knorr Herb Infusion Pot
  • 2 tablespoons olive oil
  • 800 grams neck of lamb (cut into 16 pieces)
  • 25 grams butter
  • 8 leeks (–10 baby, blanched and refreshed in cold water)
  • 3 spring onion bulbs (–4 large, blanched and refreshed in cold water)
  • 200 grams peas (blanched and refreshed in cold water)
  • bay leaves
  • 1 sprig thyme
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    Directions

    1. Mix the Knorr Herb Infusion Pot with 600ml of boiling water, stirring until thoroughly dissolved.
    2. Heat a heavy-based frying pan. Add in the olive oil, heat through well and add in the pieces of lamb. I like to place the lamb pieces in the pan in a ‘clock’ shape, starting at twelve o’clock and moving round. This way I know which piece to turn over first.
    3. Fry for 2–3 minutes, then turn the pieces of lamb over and fry for a further 2–3 minutes, so that they brown nicely on each side.
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    NutritionView More

    260Calories
    Sodium3% DV75mg
    Fat18% DV12g
    Protein14% DV7g
    Carbs11% DV33g
    Fiber28% DV7g
    Calories260Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol15mg5%
    Sodium75mg3%
    Potassium500mg14%
    Protein7g14%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber7g28%
    Sugars10g20%
    Vitamin A70%
    Vitamin C80%
    Calcium15%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.