One-Pot Lamb & Kumara Stew

Name: One-Pot Lamb & Kumara Stew
Cuisine: New Zealand
Ingredients: 800 g Lean lamb shoulder (diced, trimmed); 1.2 kg Orange kumara (large dice); 4 medium Carrots (thick slices); 2 large Onion (diced); 1.5 L Low-sodium beef or lamb stock; 6 Garlic (whole cloves, peeled); few sprigs each Fresh rosemary & thyme; 2 tbsp Tomato paste (no added salt); 1 tbsp Olive oil; 1/3 cup chopped (for serving) Fresh parsley

A recipe from New Zealand.

🇳🇿 New ZealandstewlambkumaraonePothighProteincomfortFoodheartHealthylowSodiumlowSaltmealPrepfamilyStyle

Nutrition (per serving)

460Calories

42 gProtein

48 gCarbs

20 gFat

10 gSugar

340 mgSalt

Ingredients

800 g Lean lamb shoulder (diced, trimmed)
1.2 kg Orange kumara (large dice)
4 medium Carrots (thick slices)
2 large Onion (diced)
1.5 L Low-sodium beef or lamb stock
6 Garlic (whole cloves, peeled)
few sprigs each Fresh rosemary & thyme
2 tbsp Tomato paste (no added salt)
1 tbsp Olive oil
1/3 cup chopped (for serving) Fresh parsley

Method

Heat olive oil in large pot. Brown lamb in batches over medium-high heat (no salt). Remove and set aside.
In same pot, sauté onion and garlic 5 min until soft. Stir in tomato paste 1 min.
Return lamb, add kumara, carrots, herbs and low-sodium stock. Bring to gentle boil.
Reduce heat, cover and simmer 1.5–2 hours until lamb is very tender. Remove herbs. Serve sprinkled with parsley – classic low-sodium NZ lamb-kumara stew.