Minced lamb stew
For midweek suppers or large parties a comforting, spiced stew is an ideal dish. This minced lamb stew is a one-pot dish which can be made with your favourite root vegetable – potato, sweet potato and swede all work well. If you’re intofood-combining, make it with swede or turnip and you’ll get a “protein-rich” meal. If you want it spicy, use 50:50 paprika and chilli powder. Serve it with a crispy salad.
Ingredients
Method
- Peel then finely chop the onion, ginger and garlic. Peel the root vegetables and dice.
- Heat the oil in a large frying pan and add the onion and cinnamon stick. Gently sauté for 5 minutes then add the ginger and garlic. Stir for 1 minute.
- Add the lamb. Stir with a wooden spoon to break up any lumps. When the meat is no longer read add the tomato purée and spices. Stir for 1 minute. Season with salt and pepper and add the diced root vegetable. Add enough water to just cover everything.
- Bring to the boil. Cover, lower the heat and cook gently for 30 minutes.
- Add the spinach, put the lid on and turn off the heat. Rest for 5 minutes until the spinach has wilted.
- Serve with a dollop of yoghurt if liked and a salad on the side.