2 hrs
preparation
Intermediate
4
Servings
Our method
- Season the flour and toss the lamb in it. Heat the oil in a large casserole and brown the lamb pieces in batches.
- Set aside and add the button onions or shallots and carrot to the pan. Cook for 5 – 10 minutes, until the vegetables are a light golden brown. Add the cinnamon and cook for
a further minute. - Add the chopped tomatoes, honey and stock, stirring well, and bring to the boil. Return the lamb to the pan, add the new potatoes and season to taste. Cover and cook in the preheated oven for 1 hour and 20 minutes, until the lamb is tender.
- Refer to pack cooking instructions to cook the peas. Remove from the oven and stir through the peas, and a little more stock if necessary. Cook for a further 5 minutes. Sprinkle with the chopped mint and serve.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
2
tablespoons
Plain flour
650
g
Lamb neck fillet, diced
2
tablespoons
Rapeseed oil
12
Button onions or shallots
1
Carrot, peeled and diced
1
tablespoon
Ground cinnamon
1
Tin chopped tomatoes
2
tablespoons
Runny honey
400
ml
Chicken / lamb stock
200
g
Baby new potatoes
250
g
frozen peas
1
tablespoon
Fresh mint, finely chopped
Sea salt and black pepper
