Lamb Bizelli (Lamb stew with potatoes and peas)

This is traditionally made with lamb chops but as they are more fatty (and less meaty) I made them with lamb steaks (all fat removed)

Serves 4

Syns Per serving
FREE

Ingredients:
700g - 800g Lamb steaks or any other lean part of lamb (all visible fat removed) and cut into bite size
800g potatoes, cut in half or quarters depending how big they are
1 tin of chopped tomatoes
1/2 bottle of a 680g bottle of Passata
500g garden peas
1 medium onion, diced
3 garlic cloves, finely chopped
2-3 medium carrots, cut in bite sizes
1/2 pint of vegetable stock
salt and pepper

Method:
In a saucepan spray some fry light and lightly fry the onions and garlic until golden brown. Add the lamb and fry for 15 minutes, until sealed and slightly brown.

Then add the tinned tomatoes, passata, stock and seasoning and cook on low heat for around 45 minutes. Add the potatoes and carrots and cook until soft (approximately 30 minutes). Keep an eye on the sauce, it needs to be thick not dry so add water as you feel necessary.

Just before it's done, add the peas and cook for a further 4-5 minutes.

Serve on its own or with a fresh salad.

Enjoy!

PS: you can also cook with chicken. If you cook with chicken then you would add the carrots and potatoes at the same time as the tomatoes, passata and stock, as the chicken doesn't need that long.