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Lamb Stew Q3

Lamb Stew Q3

with Basmati Rice

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

344 kcal

Protein

:

9.3g protein

Total

:

35 minutes

Difficulty

:

Medium

Allergens:

Celery
May contain traces of allergens

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 sachet(s)

Chicken Stock Powder

150 grams

Basmati Rice

240 grams

Lamb Strips

1 carton(s)

Finely Chopped Tomatoes

1 pot(s)

Smoked Paprika

1 unit(s)

Green Pepper

(May contain traces of: Celery)

Not included in your delivery

300 milliliter(s)

Water for the Rice

200 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)1439 kJ

Energy (kcal)344 kcal

Fat1.8 g

of which saturates0.4 g

Carbohydrate75.8 g

of which sugars10.4 g

Dietary Fibre6.6 g

Protein9.3 g

Salt0.6 g

Potassium82.5 mg

Calcium7.5 mg

Iron0.2 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

Meanwhile, halve, then remove the core from the green pepper and chop into 2cm chunks.

3

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).

4

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 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

5

Add the lamb back into the sauce and heat through for 1-2 mins.

6

Fluff up the rice with a fork and serve in bowls. Spoon the lamb stew on top of the rice. Enjoy!

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