Lamb Casserole
Serves: 4
Prep time: 15 minutes
Cook time: 90 minutes
3 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 tablespoons extra virgin olive oil
- 500g lean diced lamb
- 1 onion, diced
- 2 cloves garlic, crushed
- 4 celery stalks, sliced
- 2 carrots, halved and sliced
- ½ cup fresh green beans, sliced
- 400g can diced tomatoes, reduced salt
- 2 cups chicken stock, reduced salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh rosemary, finely chopped
- Pepper
Method:
- HEAT oil in a large saucepan on medium heat and cook lamb until sealed and golden (about 5-7 minutes).
- ADD onion, garlic, celery, carrot and beans and cook for a further 3-4 minutes.
- ADD tomatoes, stock, vinegar, rosemary, pepper and cover to simmer on low for 90 minutes, stirring occasionally or cook in an oven-proof dish at 160°C for the same amount of time.
- SERVE with brown rice or wholemeal pasta.
What's Great About It:
This hearty casserole is perfect for cold winter nights! Packed full of an assortment of vegetables, one portion of this dish will provide you with over half of your recommended serves of vegetables for the day. Serve with a good quality carbohydrate such as wholemeal pasta for an extra hit of fibre.
