Time to make: 3 hrs 50 mins (Hands-on time: 20 mins, Cooking time: 210 mins)
Total cost: $23.70 / $3.95 per serve
- cooking oil spray
- 800g boned lamb shoulder, fat trimmed, cut into 3cm-pieces
- 1 leek, white part cleaned, chopped
- 1 large carrot, chopped
- 2 sticks celery, chopped
- 1 1/2 cups no-added-salt beef stock
- 2 tablespoons no-added-salt tomato paste
- 1 tablespoon chopped fresh rosemary
- 400g can no-added-salt chickpeas, rinsed, drained
- 2 zucchinis, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons lemon zest
- 2 cloves garlic, finely chopped
- 3 cups mashed orange sweet potato, to serve (no milk)
Step 1 Spray a large saucepan with oil and place over high heat. Cook lamb, in batches, for 2-3 minutes until browned. Transfer to a plate.
Step 2 Return pan to medium heat and spray with a little more oil. Add leek, carrot and celery and cook, stirring, for 5 minutes or until softened. Add stock, 2 cups water, tomato paste and rosemary. Bring to the boil. Reduce heat and simmer, covered, for 3 hours or until lamb is very tender. You can cook it for 4-5 hours if you like. Using a shallow spoon, skim off any visible fat.
Step 3 Add chickpeas and zucchini and cook for 15 minutes, or until zucchini is tender and chickpeas are heated through.
Step 4 Combine parsley, lemon zest and chopped garlic in a small bowl. Sprinkle over casserole. Serve with mashed sweet potato.
- If you have time, make the casserole as per recipe until skimming off fat. Instead of doing that, place casserole into fridge for a few hours or overnight. All the fat will solidify on the surface of the casserole. It’s then much easier to remove and discard. You’ll get a tender casserole with barely any fat.
- This recipe serves six so you can pop spare serves in the freezer to enjoy later!
- This meal can also be cooked for 6-10 hours in a slow-cooker.
- Freezes well for one month.