Old-fashioned Leftover Lamb Stew

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Close up on a casserole of leftover lamb stew, with potatoes and carrots.

5 from 10 votes

A real hearty, Northern European, peasant stew. Potatoes and carrots make a traditional, economical dish that's a great way of using up leftover lamb. Easy and adaptable.

Servings:

Author: Helen Best-Shaw

Prep Time10

Cook Time30

Total Time40

Ingredients

1 tbsp lamb fat - (from the roast), lard, or butter
1 onion - diced
2 cloves garlic
2 sticks celery - diced
2 carrots - diced
250 g cooked leftover lamb - cut into 2 cm cubes. Discard bits of sinew and gristle.
1 tbsp flour
2 tsp dried herbs - thyme or oregano
500 g potatoes - halve larger new potatoes, or peel and chop larger spuds
250 ml stock - lamb, chicken or vegetable
salt and pepper
1 tbsp cornflour - if needed
juice of half a lemon.

Instructions

Heat oven to 180°C (Fan) / 350°F (Fan) / Gas Mark 5.
Prepare the potatoes by chopping larger new potatoes in half, or if using older, larger potatoes, peel and chop into 2 cm pieces.
Parboil the potatoes in a large saucepan of salted water for 10 minutes. Drain and set aside.
Put the fat in an oven-proof flat casserole dish with a lid. Set on a medium low ring on the stove to melt the fat.
Fry onion and celery for a few minutes. Add a pinch of salt to draw out the liquid. Crush the garlic into the mixture and stir in. Cook for a few minutes, stirring until the onion is translucent.
Add lamb and carrots and stir in. Cook for a couple of minutes.
Add flour and herbs. Stir in well, so that the fat is all absorbed. If there is flour left over that hasn't combined with any fat, add a little more fat. Cook flour for a further 4–5 minutes.
Slowly add stock, stirring well as you do so. Scrape the bottom of the pan with a wooden spoon to make sure nothing’s stuck.
Place potatoes on top of stew, and season with salt and pepper.
Cover with the lid and place in oven. Cook for 30 minutes, or until the potatoes are soft
If the sauce needs thickening, measure the cornflour into a small dish. Add a tablespoon of the liquid and mix well. Add more liquid if necessary, and stir to make a smooth paste. Add to the stew to thicken the sauce.
Finally, just before serving, squeeze in the juice of half a lemon. This adds zing and really brightens the dish.

Notes

If you have it, add leftover gravy to the stock. Alternatively, you can use wine or beer.
Mix up the vegetables - use more carrots or celery - add in other root vegetables such as diced parsnips, turnip or swede.
Use gluten free flour if intolerant.
With made this it with new potatoes, cutting the larger ones in half. If using older, larger spuds, peel and chop into 2–3 cm cubes.
You can use leftover roast potatoes, add for the last 15 minutes of cooking to reheat.
Add some preserved lemon for the last 10 minutes of cooking to add zip and lightness to the dish.

Nutritional Information

This recipe is 3 Weight Watchers Smart Points per portion.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.