Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering.

2. 2

   Add 500 grams of lamb strips to the hot skillet and cook, stirring frequently, for 5-7 minutes until browned on all sides, then remove the lamb from the pan and set aside.

3. 3

   Add the remaining 1 tablespoon of olive oil to the same skillet, then add 600 grams of sweet potato cubes and cook, stirring occasionally, for 8-10 minutes until slightly tender and browned.

4. 4

   Stir in 200 grams of sliced leek and 3 cups of shredded green cabbage, cooking for 5 minutes until the leeks are softened and the cabbage is wilted.

5. 5

   Return the cooked lamb to the skillet and incorporate 1 tablespoon of wholegrain mustard, 1 tablespoon of honey, 1 teaspoon of dried thyme, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt, stirring well to combine.

6. 6

   Pour in 1 cup of lamb or beef broth and 1/4 cup of rolled oats, bring the mixture to a simmer, and cook for 2-3 minutes until the sauce slightly thickens.

7. 7

   Serve the Highland Skillet immediately and enjoy your authentically Scottish-inspired meal.