Minted Lamb Stew

After over a year of rejecting meat, we recently discovered that lamb is acceptable providing it is smothered in mint sauce. We have also discovered that chicken is acceptable if smothered in cranberry sauce...tiny steps forward: steps astride the question of "by condiment-ing, are we in fact stealth feeding him meat which goes against our BLW principles".

With that question burning in the back of our minds, we decided to try making a minty lamb stew for Lentil.

Minted Lamb & Pea Stew

• 350g lean lamb leg, cubed
• 1 tbsp plain flour , seasoned
• 1 tbsp sunflower oil
• 2 leeks, sliced
• 4 carrots , thickly sliced
• 400g potatoes , cut into large chunks
• 700ml lamb or chicken stock
• 300g frozen peas
• Mint sauce to taste (1 tsp or more)
  
• handful mint leaves, to serve

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. 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 and stir in the mint sauce, then simmer for 4 mins or until the lamb is just cooked and the veg are tender.
3. Scatter with mint to serve.

It was lovely, very warming on a cold & wet night and so easy to cook. The minty stew was a complete winner and Lentil cleaned up his plate, meat included.

Source: Good Food Magazine