Nutritionist Lucy Hyland

Adding more to a Lamb Stew!

April 1, 2010
Posted by Lucy

Thursday, April 1st

Ok.. ok.. I'm not joking when I say its easy to start incorporating the principles of healthy eating into your diet. My article in this week's Cork Independent shows that sometimes it just involves a twist on some of your favourite meals and adapt them to your healthy eating plan. Check it out on:

http://www.corkindependent.com/lifestyle/lifestyle/adding-even-more-to-a-meal/

Remember, if you are interested in finding out more about healthy eating on a day to day basis, try my 'Introduction to Healthy Eating' cookery course at Brennan's after Easter. For more details click on the 'What's coming up' section on the left hand side of the screen.

Healthy Recipes: Not so Traditional Irish Stew

Serves 6
750g stewing lamb
1 Tablespoon oil
300g brown lentils
2 sweet potatoes
4 potatoes
4 carrots
2 parsnips
4 small leeks
2 onions (chopped)
Half a head of celery
3 pints lamb stock or boiling water
2 bay leaves
6 cloves of garlic
2 stalks of rosemary
Salt and freshly ground pepper to taste

Preheat oven to 160 oc

Seal meat first. Heat a little oil in a large saucepan on a high heat and add meat in batches, browning on each side. Keep sealed meat on the side for later.

Try to dice all of the vegetables a similar bite size. Add the chopped onions and a little water and saute for 5 mins over a medium heat. Then add leeks and saute for another 5 mins.

Add the rest of the ingredients (including the sealed lamb) and give a good stir. Lightly season with salt and pepper.

Add the lamb stock or boiling water and bring to boil. Place in pre heated oven and cook for 1-2 hours.

Dairy free, wheat free, gluten free and sugar free

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