Minted Lamb & Potato Budget Stew

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Minted Lamb & Potato Budget Stew. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Minted Lamb & Potato Budget Stew is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can have Minted Lamb & Potato Budget Stew using 9 ingredients and 6 steps. Here is how you can achieve that.

I looked in the fridge and literally made this stew based on what I could find. The only thing I would have added if I could would have been some nice chunky carrots - but they were not available. I know it’s a bit brown to look at, but it was so tasty and comforting and the whole family enjoyed it. #budgetbasics

Ingredients and spices that need to be Make ready to make Minted Lamb & Potato Budget Stew:

1. 4 lamb leg steaks
2. 3 large waxy red potatoes
3. 1 large white onion, diced
4. 2 tbsp corn flour
5. 750 mls beef stock
6. Salt and pepper
7. 1 tbsp tomato puree
8. 1 tbsp mint sauce
9. Large handful frozen peas

Steps to make to make Minted Lamb & Potato Budget Stew

1. Prep the veg by peeling and finely dicing the onions, and peeling the potatoes and cutting into chunks.
2. Trim the visible fat from the lamb steaks and cut them into chunks. Sprinkle the corn flour over the lamb chunks and season them with salt and pepper.
3. I rendered down some of the trimmed fat in my casserole dish to release fat for cooking, but you could use olive oil. Fry the lamb in batches to brown it all over and remove them to a bowl.
4. Now add a little bit of stock to your pan and use a wooden spatula to scrape up the browning on the bottom of the pan, then add in your onions with some more oil to cook them gently for 5 minutes or so.
5. Add the browned lamb and any reserved juices back to the casserole pot. Stir the mint sauce and tomato purée into the remaining hot stock, then add this into the casserole. Finally put the potatoes in the top. Put the lid on then place in the oven for two hours at 180 C.
6. Boil your peas just before serving and sprinkle them on the top to finish the dish and add a bit of colour!

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