The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lamb & Mushroom Stew with Quinoa & Cranberry Relish
Sometimes, nothing beats a comforting stew. Ours stars melt-in-your-mouth slow-cooked British lamb, simmering away in a rich sauce, brimming with vibrant carrots and earthy mushrooms - plus a dollop of cranberry relish for extra flavour. Serve alongside fluffy quinoa and garnish with fresh-cut parsley, to complete the dish.
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 550g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 400g passata (tomatoes, salt, citric acid)
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 240g chestnut mushrooms
- 2 carrot
- 1 onion
- 1 handful of fresh flat-leaf parsley
- 160g quinoa (Quinoa 100%)
Nutritional Information
Calories: 510
Protein: 37g
Carbs: 47g
Fat: 19g
Lamb & Mushroom Stew with Quinoa & Cranberry Relish
Sometimes, nothing beats a comforting stew. Ours stars melt-in-your-mouth slow-cooked British lamb, simmering away in a rich sauce, brimming with vibrant carrots and earthy mushrooms - plus a dollop of cranberry relish for extra flavour. Serve alongside fluffy quinoa and garnish with fresh-cut parsley, to complete the dish.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Boil the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Prep time
- Meanwhile, finely slice the onion. Slice the carrots into 1cm thick half-moons. Quarter the mushrooms
Simmer the stew
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and carrot and cook for 3-4 mins, until softened
- Add the garlic herb paste and mushrooms and cook for 4 mins. Add the passata, slow-cooked lamb (with all the juices from the bag), stock powder and 300ml water
- Gently pull apart any larger pieces of lamb, bring to a boil and simmer for 8-10 mins
- Stir through the cranberry relish and cook for a further 3-5 mins, until thickened. Add a splash of water if it becomes too dry. Season to taste with salt and pepper
Plate up
- Roughly chop the parsley
- Serve the lamb stew into bowls, with the quinoa alongside. Scatter with the parsley
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