Fruity Winter Lamb Stew

1. 1

   In a non-stick frying pan, brown the lamb in two batches in a little olive oil.

2. 2

   At the end of the second batch, add the ground spices and toss well.

3. 3

   Transfer to a lidded casserole dish and add a little cold water to the frying pan to deglaze i.e.

4. 4

   remove any residue and spices to add to the casserole.

5. 5

   Add a touch more olive oil and cook the onions until tender before adding the garlic.

6. 6

   Fry for a minute, then add to the meat.

7. 7

   Add the fruit and 2 1/2 cups water to the meat.

8. 8

   Bring to the boil, then simmer gently, covered, until tender for around 1 hr 30 minutes

9. 9

   Meanwhile, cook the lentils in the stock.

10. 10

    Once tender, stir through the balsamic vinegar and a little olive oil.

11. 11

    Just before serving, stir some fresh thyme through the casserole and serve with the lentils.

* Per serving · 4 servings · Values may vary.