Lamb Stew
with Basmati Rice
For a quick but deliciously satisfying recipe, there are few things better than a warming stew. A rich tomato sauce, succulent lamb seasoned with smoky paprika, and sweet green peppers, this recipe proves that keeping things simple can still result in big, bold flavours. With just 20 minutes hands-on cooking time, this is a great recipe to knock together mid-week.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Chopped Tomatoes
1
Chicken Stock Powder
150
Basmati Rice
240
Lamb Strips
1
Smoked Paprika
1
Green Pepper
(May contain Celery)
Not included in your delivery
300
Water for the Rice
200
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring the water (see ingredients for amount) to the boil in a large saucepan over high heat. Stir in the basmati rice. Cover with a lid, lower the heat to a simmer and cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.
Meanwhile, halve, then remove the core from the green pepper and chop into 2cm chunks.
Heat a drizzle of oil in a frying pan on high heat. When really hot, add the lamb and stir-fry until browned all over, 3-4 mins. TIP: Don't overcook the lamb, you just want to get a good colour on it - we will be adding it back to the sauce later on! Remove from the pan using a slotted spoon (keep the pan).
Return the pan to medium heat, add the pepper (add a splash of oil if the pan is dry). Cook, stirring, until starting to soften, 3-4 mins. Add the smoked paprika and stir-fry for another minute. Stir in the diced tomatoes, water (see ingredients for amount), stock pot and a pinch of sugar (if you have some). Bring to the boil, then reduce the heat to medium- low. Cook until thick and tomatoey, stirring occasionally, 8-10 mins.
Add the lamb back into the sauce and heat through for 1-2 mins.
Fluff up the rice with a fork and serve in bowls. Spoon the lamb stew on top of the rice. Enjoy!
