Rootleaf stew

Rootleaf stew

A favourite of the Jedi Master Yoda during his exile on Dagobah, this meal became a staple of his diet.

By , 21 September 2015
Rootleaf stew
  • Ready in: 140 mins
  • Serves: 8
  • Price: £2.56 per serving
Nutritional Info
Each 299g serving contains
  • Fat 12.6
    18%
  • Sat Fat 4.2
    21%
  • Sugar 14.1
    16%
  • Salt 0.60
    10%
  • Cals 269
    13%
of your reference intake.
Typical energy values per 100g: 377kJ/90kcal.
Ingredients
  • 3 tbsp olive oil
  • 800g diced lamb (or boned and diced leg)
  • 2 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp ground cinnamon
  • 1 cinnamon stick
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • Few strands saffron
  • 1 tsp ground coriander
  • 1 onion, peeled and chopped
  • 3 large carrots, peeled and quartered
  • 2 cloves garlic, crushed
  • 1 tbsp grated root ginger
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree
  • 400ml hot vegetable stock
  • 16 dried apricots, halved
  • 2 tbsp green raisins
  • 1 tbsp honey
  • 1 tbsb chopped coriander
  • 1 tbsp chopped parsley
Method
  • Put 2 tbsp oil and the next 9 ingredients from the list in a bag and shake well. Leave to marinade for as long as possible, preferably overnight.

  • Heat the remaining oil in a frying pan and brown the lamb in batches. Remove with a slotted spoon and set aside. Add the onion and carrots and cook for 5 mins. Stir in the garlic and ginger and cook for a further 5 mins.

  • Return the lamb to the pan. Stir in the tomatoes, puree, stock, apricotrs and raisins. Bring to the boil, cover and simmer over a low heat for 1 1/2 - 2 hours until tender.

  • Season well, stir in the honey and herbs and serve with couscous.