Home-style lamb casserole

  • 0:20 Prep
    •  
  • 1:35 Cook
    •  
  • 8 Servings







  • INGREDIENTS

    • 2 tablespoons olive oil
    • 1.5kg diced lamb
    • 2 medium brown onions, chopped
    • 2 medium carrots, peeled, chopped
    • 2 celery stalks, chopped
    • 2 garlic cloves, crushed
    • 2 cups Massel beef stock
    • 2 x 400g cans diced tomatoes
    • 500g orange sweet potato, peeled, cut into 2cm pieces
    • 250g cauliflower florets
    • 1 1/2 cups couscous
    • 20g butter, chopped
    • 1 1/2 cups boiling water
    • 1/4 cup chopped fresh flat-leaf parsley leaves

    • METHOD
    • Step 1
      Heat half the oil in a large heavy-based saucepan over medium-high heat. Cook lamb, in batches, stirring, for 3 minutes or until browned. Transfer to a bowl.
    • Step 2
      Heat remaining oil in pan. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until vegetables are just tender. Add garlic. Cook, stirring, for 1 minute or until fragrant. Stir in stock and tomatoes. Return lamb and any juices to pan. Bring to the boil. Reduce heat to low. Simmer for 1 hour.
    • Step 3
      Add sweet potato. Cook for 10 minutes or until almost tender. Add cauliflower. Cook for 10 minutes or until tender. Season.
    • Step 4
      Place couscous and butter in a large heatproof bowl. Stir in boiling water. Cover. Set aside for 5 minutes. Using a fork, fluff to separate grains.
    • Step 5
      Serve half the casserole spooned over couscous and sprinkled with parsley. Allow remaining casserole to cool. Spoon into an airtight container. Refrigerate until required

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