Thursday, 6 August 2015

Lamb stew with light green courgettes

This makes a nice winter meal served with pure white basmati rice and a chopped mixed salad.


4-6 light green courgettes, washed, peeled and cubed
1 tin of chick peas, washed and drained
1 chicken stock cube
half a kilo of cubed lamb from the leg or the neck
olive oil
salt and pepper

Fry the cubed lamb in a little olive oil until browned.  Add 1 pint of chicken stock, salt and pepper.  Then add the chick peas and courgettes.

Bring to the boil and then simmer for about half an hour until the lamb is soft.

No comments:

Post a Comment