Lamb stew with new mini potatoes | Heart and Stroke Foundation

Ingredients

• 450 g (1 lb) lean, boneless lamb
• 25 mL (2 tbsp) all-purpose flour
• 10 mL (2 tsp) dried oregano leaves
• 1 mL (1/4 tsp) freshly ground pepper
• 15 mL (1 tbsp) canola oil
• 500 mL (2 cups) sodium-reduced beef broth
• 2 leeks, thinly sliced
• 2 carrots, chopped
• 4 cloves garlic, minced
• 250 mL (1 cup) no-salt added tomato sauce
• 450 g (1 lb) mini potatoes, halved
• 250 mL (1 cup) frozen peas