With the weather getting cooler, warm things up with an easy, slow cooked casserole.
Ingredients
- 400g diced lamb
- 1 tablespoon plain flour
- 2 tablespoons olive oil
- 1 small brown onion, chopped
- 1 small carrot, peeled, chopped
- 1 stalk celery, chopped
- 1/2 red capsicum, chopped
- 2/3 cup red wine
- 1/3 cup Massel beef stock
- 3 teaspoons fresh rosemary leaves crusty bread, to serve
Method
- Step 1Preheat oven to 160°C. Place lamb and flour in a plastic bag. Twist top to secure. Shake well to coat lamb. Heat oil in a flameproof, ovenproof casserole dish over high heat. Add lamb. Cook, turning, for 4 to 5 minutes or until browned. Remove to a bowl.
- Step 2Reduce heat to medium. Add onion, carrot, celery and capsicum. Cook, stirring, for 3 to 4 minutes or until vegetables have softened. Return lamb to pan with wine, stock and 2 teaspoons rosemary. Increase heat to high. Bring to a simmer.
- Step 3Cover and place in oven. Bake for 1 hour and 15 minutes or until lamb is tender. Sprinkle with remaining rosemary. Serve with crusty bread.
- Low carb
- Low sugar
- Lower gi
Nutrition
2653 kj
Energy
43g
Fat Total
13g
Saturated Fat
3g
Fibre
43g
Protein
136mg
Cholesterol
312.53mg
Sodium
4g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Sun
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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