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Lamb and farro stew
This delicious lamb and farro stew will be a hit! Perfect for this weather, and done in the slowcooker. Kid friendly, freezer friendly and veggie packed.
5
from 1 vote
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
20
minutes
minutes
Cook Time:
7
minutes
minutes
Total Time:
27
minutes
minutes
Servings:
6
serves
Calories:
814
kcal
Author:
Kylie
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Ingredients
▢
1
kg
diced lamb
▢
1
cup
white wine
▢
1
cup
farro
▢
1
zucchini chopped into rounds
▢
4
potatoes diced
▢
2
cups
veggie stock
▢
1
sweet potato peeled and diced
▢
2
leeks
▢
3
tbsps
olive oil
▢
2
handfuls baby spinach
Instructions
Heat the oil in a fry pan and add the leek. Fry until soft.
Add the lamb in batches and fry until browned.
Add the wine and stock and bring to the boil.
Add the farro, all veg except zucchini and spinach and the veggie stock/wine mix with the lamb into the slow cooker.
Cook on high for one hour, then 6 hours low.
In the last hour, add the zucchini.
Last ½ hour add the spinach.
Nutritional Information
Serving:
1
bowl
|
Calories:
814
kcal
|
Carbohydrates:
51
g
|
Protein:
50
g
|
Fat:
43
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
24
g
|
Cholesterol:
163
mg
|
Sodium:
233
mg
|
Fiber:
8
g
|
Sugar:
8
g
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