Nothing spells comfort food like a gorgeous chunky lamb hot pot, stewed to tender perfection.
Ingredients
- 2 tablespoons olive oil
- 1.5kg diced lamb
- 2 medium brown onions, chopped
- 2 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, crushed
- 2 cups Massel beef stock
- 2 x 400g cans diced tomatoes
- 500g orange sweet potato, peeled, cut into 2cm pieces
- 250g cauliflower florets
- 1 1/2 cups couscous
- 20g butter, chopped
- 1 1/2 cups boiling water
- 1/4 cup chopped fresh flat-leaf parsley leaves
Method
- Step 1Heat half the oil in a large heavy-based saucepan over medium-high heat. Cook lamb, in batches, stirring, for 3 minutes or until browned. Transfer to a bowl.
- Step 2Heat remaining oil in pan. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until vegetables are just tender. Add garlic. Cook, stirring, for 1 minute or until fragrant. Stir in stock and tomatoes. Return lamb and any juices to pan. Bring to the boil. Reduce heat to low. Simmer for 1 hour.
- Step 3Add sweet potato. Cook for 10 minutes or until almost tender. Add cauliflower. Cook for 10 minutes or until tender. Season.
- Step 4Place couscous and butter in a large heatproof bowl. Stir in boiling water. Cover. Set aside for 5 minutes. Using a fork, fluff to separate grains.
- Step 5Serve half the casserole spooned over couscous and sprinkled with parsley. Allow remaining casserole to cool. Spoon into an airtight container. Refrigerate until required (see Lamb korma related recipe).
- Low carb
- Low sugar
- Lower gi
Nutrition
2655 kj
Energy
31g
Fat Total
11g
Saturated Fat
6g
Fibre
47g
Protein
133mg
Cholesterol
397.56mg
Sodium
9g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
Reserve half of the leftovers for Lamb korma (see related recipe).
Make ahead: Make Home-style lamb casserole up to the end of step 3. Divide evenly into 2 large airtight containers. Refrigerate for up to 3 days. To reheat casserole, place in medium saucepan over medium heat. Bring to a simmer. Simmer, uncovered, for 10 minutes or until heated through.
- Author: Emma Braz
- Image credit: Andrew Young
- Publication: Super Food Ideas
0