Lamb and rosemary stew (my favourite!)

1) Simmer the finely chopped lamb, capsicum, onion, stock cube, and oil at a medium temperature so as not to overcook.
2) Whilst this is happening finely chop your carrot, celery and broccoli. Add these along with the peas to a microwave dish. Cover with water and soften in the microwave. Once softened, drain and add to the lamb/oil mix.
3) Once everything is nicely cooked, throw in the butter and a sprinkle of dried rosemary.
4) Blend cooled mixture in a food processor then stir through the cream.

The stew is based on a ratio 4:1 and contains 320 calories, 5.3g protein, 32.1g fat, 2.6g carbohydrate.