Step-by-Step Guide to Prepare Quick Lamb neck stew with mashed potatoes, and peas - Free download

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We hope you got benefit from reading it, now let's go back to lamb neck stew with mashed potatoes, and peas recipe. You can cook lamb neck stew with mashed potatoes, and peas using 12 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Lamb neck stew with mashed potatoes, and peas:

1. Prepare 1 kg of lamb neck (cut into pieces).
2. Use 3 cloves of garlic (minced).
3. Provide 1 of yellow onion.
4. Use 1/2 can of tomato puree.
5. You need 2 of tspn pepper.
6. Prepare 1 of tspn dried rosemary.
7. You need 1/2 of a tspn Italian dried herbs.
8. You need 1 tbspn of paprika.
9. Prepare to taste of Salt.
10. Take 2 of tblspn flour.
11. Prepare 3 of tblspn olive oil.
12. You need 3 cups of water.

Instructions to make Lamb neck stew with mashed potatoes, and peas:

1. Heat a pot and add olive oil,meanwhile in a bowl add all the meat pieces and add flour, then combine to coat each piece with flour..
2. Add the meat pieces in small batches, sprinkle salt and pepper and brown each piece side. Finish all the batches and remove the meat pieces, place them in a bowl..
3. In the same pot add the minced garlic and fry for 60seconds, then add onions and fry until softened..
4. Add tomato puree, cook for 2 minutes before adding back the meat pieces. Add all the spices and herbs..
5. Add water and cover the pot, opening at least twice to stir through. Let it cook until the stew is thickened..
6. Serve with a side dish of choice like mashed potatoes..

It may look as though there isn't much meat, but it yields a It can be bought on the bone, or off the bone as neck fillet. Both need slow cooking, so stew or braise until tender. Drizzle meat with sauce and garnish with thyme sprigs. This lovely Instant Pot lamb stew uses Moroccan inspired ingredients and spices, and is cooked up with soft potatoes, carrots and peas for an incredible one-pot dish. Stewing lamb : you can use various cuts of lamb suitable for long, slow cooking such as diced shoulder, neck fillet, shank or breast.

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