Ingredients

The following ingredients have 2 Servings
  • 350g ready diced lamb
  • 2 tsp plain flour
  • 1 tbsp sunflower oil
  • 1 onion , chopped
  • 300ml hot chicken or vegetable stock (a cube or powder is fine)
  • 3 tbsp chopped fresh dill
  • 1 bay leaf
  • 300g salad potatoes , thickly sliced
  • zest and juice of half a lemon
  • 2 tbsp crème fraîche (half fat is fine)

Instruction

  • Toss the lamb in the flour with a little salt and plenty of freshly ground black pepper. Heat the oil in a heavy-based pan, add the onion and fry for 5 mins until softened. Add the lamb and stir well until tinged brown.
  • Stir in the stock, 2 tablespoons of the dill and the bay leaf. Bring to the boil, then simmer for 30 mins.
  • Add the potatoes and lemon juice and cook for a further 30 mins until the potatoes are tender. Serve in soup plates or individual dishes with a spoonful of crème fraîche and a scattering of lemon zest and dill on each serving. Some crusty bread on the side will be useful for mopping up all the juices.