Lamb with lemon & dill - Good Food Middle East
Make a one-pot lamb meal for two with a citrus twist
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Mixing bowl
- Spoon
Ingredients
- 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)
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