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Lamb And Rosemary Stew With Sweet Potato Mash

·         Serves4

·         Prep 15 minutes 

·         Cook 30 minutes

Ingredient

·         1 tablespoon extra virgin olive oil

·         1 brown onion, cut into thin wedges

·         200g button mushrooms, sliced

·         2 garlic cloves, crushed

·         2 teaspoons finely chopped fresh rosemary

·         1 tablespoon plain flour

·         ¼ cup dry white wine

·         2 cups salt-reduced chicken stock

·         ½ quantity Spiced-orange slow-cooker lamb

·         800g orange sweet potato, peeled, chopped

·         20g margarine spread

·         1 tablespoon milk

·         Extra fresh rosemary, to serve

 Recipe

1.    Heat oil in a large heavy-based saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add mushroom. Cook, stirring occasionally, for 6 to 8 minutes or until tender. Add garlic and rosemary. Cook for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Add stock. Bring to the boil. Reduce heat to medium-low. Add lamb. Simmer for 10 to 15 minutes or until mixture thickens slightly

2.    Meanwhile, place potato in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil for 12 minutes or until tender. Drain.

3.    Return potato to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Using a potato masher, mash until smooth. Add spread and milk. Season with salt and pepper. Stir with a wooden spoon until combined.

4.    Serve stew with sweet potato mash, sprinkled with extra rosemary.

·         NUTRITION: (per serve) 2538kj; 22.3g fat; 7.6g sat fat; 52.9g protein; 40.4g carbs; 5.9g fibre; 158mg chol; 644mg sodium.

Lamb And Rosemary Stew With Sweet Potato Mash

Lamb And Rosemary Stew With Sweet Potato Mash

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