Slow-cooked lamb and leek bake - Recipes - Healthier Families - NHS

Ingredients

• 1 teaspoon vegetable oil
• 350g lamb neck fillet, trimmed and chopped into bite-sized chunks
• 1 large onion, peeled and chopped
• 1 leek, sliced
• 2 carrots, peeled and sliced
• 100g dried red lentils
• 50g frozen peas
• 750ml reduced-salt vegetable or chicken stock
• 2 tablespoons tomato purée
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 pinch ground black pepper
• 400g potatoes, washed and thinly sliced