Italian Lamb Casserole:
Serves 4:
Ingredients:
800g Lamb leg, cut into 3 cm cubes
2 tblsp olive oyl
1 onion, peeled and quartered
1 carrot, cut in chunks
1 stick celery, cut in chunks
2 gloves garlic, peeled
1/4 cup red wine
100 ml chicken stock
2 tblsp tomato paste
1 bay leaf
2 sprigs rosemary
water
2 parsnips, peeled and chopped into 3 cm pieces
2 tblsp flat leaf (Italian) parsley
Preparation:
Preheat oven to 180 degrees C
Place 1 tblsp oil and lamb in bowl and cook 4 mins speed 1 reverse Varoma temp, stirring through lid to ensure lamb is browned.
Remove lamb and place in cast iron/casserole dish
Run TM at speed 5 and drop onion, carrot, celery and garlic onto blades to mince/dice
Add 2nd tblsp oil and saute 3 mins Varoma temp, speed 1
Add tomato paste, wine, and stock and continue to cook for 1 more minute.
Transfer mixture to casserole stir to coat lamb, add bay leaf, rosemary and enough water to ensure lamb is covered. Cover with lid and bake in oven for 1 hour.
Add parsnip and cook for further 40 minutes, add more water if sticking.
Serve spinkled with parsley and enjoy!
Tips/Hints:
You could do the whole thing in the Thermie, but the smell of lamb casserole in the oven is half of the appeal!
I have also substituted sweet potato and pumpkin for the parsnip, but added it later, the main thing is to make sure you cook the lamb long enough so that it is nice and tender.
Obviously you can serve this with a salad, or if you are not on the CSIRO
