(Serves 2)
340g diced lamb
2tbsp plain flour
2tbsp olive oil
200g pack baby carrots, halved
1 lamb stock cube, crumbled
200ml dry cider
125g runner beans, cut into 4cm lengths
Juice and zest of 1 orange
1 Dust lamb in the flour. Heat the oil in a large pan then brown the lamb
for five minutes,
in two batches,
to seal.
2 Stir in carrots, stock cube, cider and 200ml hot water. Bring to boil then cover and simmer for about 25 minutes. Stir in runner beans and cook for a further five minutes, making sure carrots are tender.
3 Stir in orange juice and zest, and season to taste. Serve with
creamy mash.
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