14. Lamb and Vegetable Stew
Ingredients
- 2 tablespoons olive oil
- 2 large brown onions, coarsely chopped
- 2 celery sticks, trimmed, coarsely chopped
- 1 large carrot, peeled, coarsely chopped
- 1 baby fennel bulb, trimmed, thinly sliced
- 900g butterfly lamb leg, cut into 3cm pieces
- 400g can diced tomatoes
- 1L (4 cups) chicken or vegetable stock (see note)
- 400g can brown lentils, rinsed, drained
- 450g Baby Coliban (Chat) potatoes, thickly sliced
- Basil Pesto, to serve
Instructions
- Heat the oil in a large saucepan over medium-high heat. Cook the onion, stirring, for 2 minutes. Add the celery, carrot and fennel. Cook, stirring, for 3-4 minutes or until the vegetables are light golden.
- Add the lamb and cook, stirring, for 2-3 minutes or until just browned. Add the tomato and stock. Bring to the boil. Reduce heat to low. Cover and simmer for 1 hour.
- Add the lentils and potato. Cover and simmer for 1 hour or until the lamb and potato are tender. Ladle among serving bowls and top with a dollop of pesto.
