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Easy British Lamb & Mushroom Stew with Quinoa
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 sauce for extra flavour. Serve alongside fluffy quinoa and garnish with fresh-cut parsley, to complete the dish.
Prep in 10
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 120g chestnut mushrooms
- 1 carrot
- 1 onion
- 1 handful of fresh flat-leaf parsley
- 80g quinoa (Quinoa 100%)
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 275g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
Nutritional Information
Calories: 550
Protein: 37g
Carbs: 53g
Fat: 21g
Ingredients
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 80g quinoa (use half) (Quinoa 100%)
- 120g chestnut mushrooms (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 carrot (use half)
- 1 onion (use half)
- 45g cranberry relish (use half) (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 140g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 200g passata (use half) (tomatoes, salt, citric acid)
Nutritional Information
Calories: 552
Protein: 37g
Carbs: 53g
Fat: 21g
Easy British Lamb & Mushroom Stew with Quinoa
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 sauce 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 medium saucepan filled with salted water to a boil
- Pull out a sieve, peeler, a measuring jug & a large frying pan
Cook 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. Halve the carrot lengthways, then slice into 1cm thick half-moons (peel optional). 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
- Add the lamb (with all the juices from the bag), garlic herb paste and mushrooms. Cook for 4 mins then add the passata, stock powder and 200ml water (100ml for 1 person). Gently pull apart any larger pieces of lamb
- Bring to a boil, then simmer for 8-10 mins, until the carrot is soft
- Stir through the cranberry relish and cook for a further 3-5 mins, until thickened. Season to taste with salt and pepper
Finish & plate up
- Roughly chop the parsley and stir half through the stew
- Share the lamb stew between bowls, with the quinoa alongside. Scatter with the remaining parsley
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