If I get an opportunity to cook lamb I take it. For many lamb is reserved as a joint for Sunday lunch and there's nothing wrong with that. I like to make to use of as many cuts of lamb as possible be it chops, neck fillet, breast or simply mince. For this recipe I've used diced lamb shoulder. It's a great cut for slow cooking so perfect for casseroles and stews. This dish can be made in a slow cooker or as a traditional oven-cooked casserole. As with any good casserole it's full of vegetables plus in this one some green lentils. If you have some green vegetable haters then try the green lentil trick. Once cooked they blend into the dish and still count as one of your five a day.
Equipment: Oven-proof casserole dish with lid or large saucepan and slow cooker/Crockpot
1 tbsp (15ml) Sunflower or vegetable oil
1lb (450g) Diced lamb shoulder
2 Cloves of garlic, crushed
1lb 1oz (500g) Passatta
¾ pint (420ml) Lamb stock
3½ oz (100g) Green lentils
2 Leeks, sliced
2 Large carrots, sliced
1 tbsp (15ml) Dried oregano
3½ oz (100g) Mushrooms, halved
1 Green pepper, sliced
Boiled rice to serve
1. If cooking in the oven pre-heat to 170°C/Gas mark 3. Alternatively pre-heat the slow cooker to HIGH.
2. Heat the oil in the casserole dish or saucepan. Brown the lamb and then add the garlic and cook for a minute.
3. Add the passatta, stock, green lentils, leeks, carrots, oregano and black pepper. Boil rapidly for 10 minutes.
4. If cooking in the oven put the lid on and cook for an hour. If using a slow cooker transfer the mixture to to it and cook on LOW for 6-8 hours.
5. Just before you start to cook the rice add the mushrooms and green peppers to the casserole.
6. Serve on top of the cooked rice.
This is an entry for the #LoveLambChallenge.