- 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
- 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
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