Serves: 8
Prep: 5 minutes Cook: 6 hours 30 minutesThis hearty, slow-cooked casserole is the perfect family meal for a cold winters day. This one-pot meal is super easy to make and is great when you don't want to stand in front of a hot plate all night!!! Once prepared simply transfer into a slow-cooker, set and forget. Did I mention it freezers well too?
| ingredients |
|---|
|
Lamb, diced |
|
2 2½ Tbsp garlic-infused olive oil |
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5 rashers short-cut bacon, diced |
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1 1⅓ Tbsp ground coriander |
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1 1⅓ Tbsp ground cumin |
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1 tsp ground cardamon |
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½ cup red wine |
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½ cup tomato paste |
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1 tin diced tomatoes |
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1 tin canned lentils, drained, rinsed |
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2 cups Low FODMAP Beef stock |
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3 large carrots, diced |
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Mashed potato, to serve |
|
Parsley, to serve |
Heat oil in a large, heavy based pan
Cook lamb in batches until browned, set aside
In the same pan, cook bacon until browned, add spices and cook for a further minute or until fragrant
Add red wine, tomato paste, diced tomatoes, lentils and stock, bring to the boil
Add cooked lamb, carrot and sauce mixture into a slow cooker
Cook on medium heat setting for 5-6 hours or until meat is tender and flaky and sauce has thickened
Serve with mashed potato and garnish with parsley
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1877 Kj / 449 cal |
| Protein | 37.10g |
| Carbohydrates | 22.40g |
| Sugar | 8.00g |
| Total Fat | 21.50g |
| Saturated Fat | 6.40g |
| Fibre | 4.60g |
