This recipe for a quick lamb, orange and fennel spring stew is satisfying for a light, one-pot family supper.
Serves 4
Ready in 45 minutes
Per serving:
422kcals
19g fat (6.3g saturated)
37.2g protein
28.9g carbs
7.3g sugar
0.7g salt
1. In a bowl, coat the lamb in the seasoned flour. Heat the oil in a large frying pan over a high heat. Add the lamb, in batches, and brown for 5 minutes. Remove and set aside.
Lamb is young and always tender, which is why this stew can be cooked so quickly. Use ready-cubed lamb or cut up your own choice of cut – for lean meat, choose leg; if you like it slightly fattier, try neck fillet.
2. Add the onion, garlic and fennel seeds to the pan and cook for 5 minutes, stirring occasionally, until softened and golden.
3. Stir in the orange zest and juice, the chicken stock, potatoes, fennel and browned lamb. Bring to the boil, then cover and simmer gently for 20 minutes or until the potatoes are tender.
4. Stir in the vinegar and parsley and adjust the seasoning to taste. Serve in warmed bowls with steamed spinach or spring greens.
© delicious. magazine
Fruity flavours in the food deserve an equally fruity, bright wine – try a plummy, vibrant Merlot from Chile.
The best of British cooking from Hugh Fearnley-Whittingstall
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