COUNTRY LAMB & VEGETABLE CASSEROLE
What’s on the menu? Nothing beats a hearty warm Country Lamb & Vegetable casserole, the family will love you for it!
for 6 servings
2 tablespoons extra-virgin olive oil
2 medium brown onion, finely diced
4 cloves garlic, crushed or minced
500g lean, diced lamb leg/shoulder/neck
1 teaspoon basil, dried
2 bay leaves
2 teaspoon fresh rosemary chopped
2 celery stalks, chopped
2 medium sweet potatoes, coarsely chopped
3 medium carrots, coarsely chopped
200g chopped green beans
20 button mushrooms, coarsely chopped
400g canned salt-reduced crushed tomatoes
2 tablespoon salt-reduced tomato paste
500ml salt-reduced chicken stock
PIn a pan, heat oil over medium-high heat for one minute. Add onion and garlic and cook until lightly browned. Add diced lamb and cook until browned.
Add herbs, celery, sweet potatoes, carrots, green beans and mushrooms. Stir to combine.
Add tomato paste, diced tomatoes and chicken stock. Bring to boil then reduce heat to simmer for 30 minutes.. Season with spices
Serve in a warm bowl & garnish with fresh rosemary