Ingredients

  • 3 tablespoons vegetable oil
  • 1 pound boneless lamb (cubed)
  • 1 tablespoon sugar
  • 2 shallots (peeled and halved)
  • 1 red pepper (seeded and cut into chunks)
  • 8 ounces baby eggplant (halved)
  • 4 ounces baby carrots (peeled)
  • 1 1/4 cups lamb stock
  • 3/4 cup wine (rosé)
  • 2 tablespoons rosemary leaves (fresh)
  • 1 tablespoon cornstarch (blended with 1 tbsp water)
  • 1 zucchini (sliced)
  • 4 ounces baby corn (halved)
  • crème fraîche (to serve)

Directions

  1. Heat oil in a large saucepan on medium-high heat. Add the lamb and sprinkle with sugar. Cook for 10 mins, stirring occasionally, until golden brown.
  2. Add shallots, pepper, eggplant, carrots. Cook for 3 mins.
  3. Stir in remaining ingredients. Bring to a boil. Reduce heat to low; simmer for 20 mins until lamb is tender. Season to taste. Stir in crème fraîche.
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NutritionView more

270Calories
Sodium9%DV220mg
Fat20%DV13g
Protein10%DV5g
Carbs9%DV26g
Fiber16%DV4g

PER SERVING *

Calories270Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat2g10%
Trans Fat0g
Cholesterol5mg2%
Sodium220mg9%
Potassium740mg21%
Protein5g10%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate26g9%
Dietary Fiber4g16%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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