Speedy Lamb Stew

Name: Speedy Lamb Stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 150 g lamb loin fillet; 1 tsp. plain flour; 1 tsp. oil; 1/2 tsp. ground cinnamon; 15 g roughly chopped blanched almonds; 25 g roughly chopped dried apricots; 400 g tin chopped tomatoes; 40 g couscous; fresh coriander

A delicious stew to warm the soul on a dreary autumn evening on the couch.. 🛋️

By The GH Kitchen TeamUpdated: 02 October 2024

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Looking for a speedy supper for those late nights home from the office? This is the one for you! Lamb loin fillet is tossed in flour and then fried until lightly golden and brown, then mixed with a can of chopped tomatoes, chopped almonds and chopped apricots and served with fluffy couscous.

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Yields:

4 serving(s)

Prep Time:

5 mins

Cook Time:

20 mins

Total Time:

25 mins

Ingredients

150 g lamb loin fillet
1 tsp. plain flour
1 tsp. oil
1/2 tsp. ground cinnamon
15 g roughly chopped blanched almonds
25 g roughly chopped dried apricots
400 g tin chopped tomatoes
40 g couscous
fresh coriander

Directions

1. Step 1
  Cut lamb loin fillet into 2.5cm cubes, then dust with plain flour. In a small pan, heat 1tsp oil and brown the lamb well. Stir in the ground cinnamon, roughly chopped blanched almonds and dried apricots.
2. Step 2
  Pour over ½ a 400g tin chopped tomatoes and enough water to just cover the meat. Simmer gently for 15min. Meanwhile, put couscous into a bowl and just cover with boiling water. Cover with clingfilm and leave for 10min.
3. Step 3
  When the stew is ready, check the seasoning and fluff up the couscous with a fork. Serve with the lamb, garnished with fresh coriander

Try it with pork: This stew also works well with pork fillet.

Per Serving:

Calories: 625
Total carbs: 42 g
Sugars: 17 g
Total fat: 28 g
Saturated fat: 8 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time