Lamb Stew With Cashews And Watercress

Preparation: 15 mins Cooking: 50 mins Serves: 6
Lamb Stew With Cashews And Watercress


  • 2 sticks of celery
  • 2 medium onions
  • 2 carrots
  • 3 sprigs of fresh rosemary
  • Olive oil
  • 500g diced stewing lamb, approximately 2cm cubes
  • 1 heaped tablespoon plain flour
  • 500ml lamb stock or vegetable stock, preferably organic or red wine*
  • 1 x 400g tin of chopped tomatoes
  • Sea salt and freshly ground black pepper
  • 85g watercress
  • 1 handful cashew nuts, lightly toasted


Preheat oven to 180ºC/350ºF/gas

Peel and roughly chop the onions, carrots, celery and rosemary leaves, discard the stalks

Put a casserole pan on a medium heat. Add the vegetables and rosemary leaves into the pan with 2 lugs of olive oil and fry for 10 minutes

Add your meat and flour then pour in the stock and tinned tomatoes. Stir, then season with a teaspoon of sea salt and the same pepper

Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 2 1/2 hours

Remove the lid for the final half hour of cooking then season to taste with additional salt and pepper. Add the nuts and watercress, stir then serve.