Minted lamb & pea stew

• lean lamb↗350g g

  leg, cubed

• plain flour↗1 tbsp tbsp

  seasoned

• sunflower oil↗1 tbsp tbsp
• shallots↗4

  quartered

• leeks↗2

  sliced

• carrots↗4

  thickly sliced

• potato↗400g g

  cut into large chunks

• lamb or chicken stock↗700ml ml
• frozen pea↗300g g
• mint↗handful

  leaves, to serve

Step-by-step instructions

1. 1

   Toss the lamb in the flour. Heat half the oil in a large pan, then brown the lamb over a high heat for 2 mins. Transfer to a plate, then add the rest of the oil, shallots, leeks, carrot and potatoes to the pan. Fry for a few mins until starting to soften.

2. 2

   Pour over the stock, scraping up any meaty bits, then simmer for 10 mins until the veg are almost cooked. Tip the lamb into the pan with the peas, then simmer for 4 mins or until the lamb is just cooked and the veg are tender.

3. 3

   Scatter with mint to serve.