Kumara and lamb stew
This simple kumara and lamb stew is certain to become a firm winter favourite.
1 Tbsp canola oil
500g lean lamb, diced
1 onion, peeled and sliced
2 golden kumara, peeled and diced
2 cups water
freshly ground black pepper, to taste
sprigs of fresh mint
Heat oil in a heavy-based saucepan.
Add lamb and brown on all sides.
Remove lamb from the pan and keep warm.
Add onion and stir fry until golden.
Return lamb to the pan, add kumara and water.
Cover pan and simmer for about 1 hour or until meat is tender.
Add salt and pepper and serve, garnished with mint.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||3.9g|