Slow-cooked Lamb Mince Stew

Today, British Summertime ended, and so to complement the arrival of Autumn/Winter, I am sharing one of my favourite Winter stew recipes: Slow-cooked Lamb Mince Stew. I am always experimenting with this one, trying out different veggies and different flavours, but this version is one of my favourites. Simple and easy to cook, this dish satisfying (without being heavy), nutritious and perfect for freezing in batches for those lazy evenings.

I normally eat this dish with some extra greens like broccoli or kale, but for those with bigger appetites, it works wonderfully with a some quinoa (as photographed) and even a boiled egg on top. You can try experimenting with the flavours, such as swapping the spices with herbs like rosemary and basil, or adding more vegetables like diced red pepper or carrot. The only important thing is to cook it for at least two hours, three if you can, as this really allows the lamb meat to break down and get very tender and flavourful.

Enjoy!

Slow-cooked Lamb Mince – Gluten, Grain, Dairy and Sugar free

Serves 6

• 1 tbsp olive oil
• 1 kg lamb mince (preferably lean mince, it makes it lighter)
• 1 tin chopped tomatoes
• 1 small red onion, finely chopped
• 3 large garlic cloves, finely chopped
• 1 small fennel bulb, diced
• 2 tsp each ground cumin and coriander
• 1 tsp each hot smoked paprika, turmeric and fennel seeds
• 1/4-1/2 tsp chilli powder
• 1 1/2 tsp dried oregano
• 250ml vegetable stock (I use this one without salt)
• 100g baby spinach, washed

• To serve: Coriander/parsley leaves and toasted pine nuts

1. Heat the olive oil in a large saucepan/casserole dish over medium heat. Add the onion and garlic and sauté for a few minutes till slightly softened. Add the fennel and cook for a few more minutes till softened. Turn off the heat, transfer to a bowl and set aside.
2. In the same pan, add a dash more olive oil then fry the lamb mince over high heat till lightly browned (this may need to be done in two batches). Lower the heat and add the spices/herbs and stir well. Pour back in the the vegetables from earlier, tomatoes and stock and stir well. Bring to the boil then lower to heat to as low possible, cover and simmer gently for 1 hour*.
3. After an hour, remove the lid and cook for a further hour. In the last few minutes of cooking, stir in the spinach leaves and allow to wilt.
4. Serve with chopped coriander or parsley leaves and sprinkling of toasted pine nuts.

*If you can, cook it covered for 2 hours, then a further 1 hour uncovered (total 3 hours) as this really makes the lamb extra tender and tasty.

With Love, Spice and Smile,

Thaïs