Quick Lamb and Apricot Stew with Mashed Potatoes

Quick Lamb and Apricot Stew with Mashed Potatoes

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, June 5, 2016.
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A warming winter stew!

Ingredients

MASHED POTATOES

  • 600g potatoes
  • 2 tablespoons milk
  • 1 tablespoon butter

QUICK LAMB AND APRICOT STEW

  • 450g diced lamb leg (at room temperature)
  • 1 brown onion, diced 2cm
  • 1 carrot, diced 1–2cm
  • 1 parsnip, diced 1–2cm
  • 1 clove garlic, roughly chopped
  • 1/2 cup red wine
  • 1 tablespoon tomato paste
  • 2 cups beef or chicken stock
  • 2 cups hot water
  • 1 courgette
  • 1/2 can apricot halves (optional)
  • 1 tablespoon cornflour mixed with 2 teaspoons hot water

Steps

  1. a large pot of salted water to the boil.
  2. Peel and dice potatoes 2cm. Cook in pot of boiling water for until very soft, 16–18 minutes. Drain and mash with milk and butter until smooth. Season to taste with salt and pepper. Keep warm.
  3. Heat a drizzle of oil in a large pot on high heat. Fry lamb for 2–3 minutes until golden brown, but not cooked through. Remove from pot and set aside to rest.
  4. Return pot to high heat and add onion, carrot and parsnip. Cook for 4–5 minutes then add garlic, red wine and reduce for 1 minute
  5. Add tomato paste, stock and water to pot and simmer stew for 10–12 minutes on high heat until it starts to thicken.
  6. Dice courgette 2cm, then add to stew with apricots (if using). Cook for 1 minute, then add cornflour/water mixture and stir until thickened. Add lamb and any resting juices then cook for a further 2 minutes. Season to taste with salt and pepper.
  7. Divide mashed potatoes between plates and top with lamb and apricot stew.

Nutritional Information

Energy 2011 kj
481 kcal
Protein 22.7g
Carbohydrate 34.9g
Fat 24.5g