Slow cooked lamb casserole

• 1 kg diced lamb

• 2 tbs. garlic infused olive oil

• 5 rashers short-cut bacon, diced

• 1 tbs. ground coriander

• 1 tbs. ground cumin

• 1 tsp. ground cardamom

• ½ cup red wine

• ½ cup tomato paste

• 1 x tin diced tomatoes

• 1 tin canned lentils, drained and rinsed

• 2 cups beef stock (no onion or garlic)

• 3 large carrots, chopped

• 1 kg potato, cooked and mashed (add 1 tbs. milk, 1 tbs. butter and 1 tsp. black pepper)

• Parsley, to garnish

1. Heat oil in a large, heavy based pan

2. Cook lamb in batches until browned, set aside

3. In the same pan, cook bacon until browned, add spices and cook for a further minute or until fragrant

4. Add red wine, tomato paste, diced tomatoes, lentils and stock, bring to the boil

5. Add cooked lamb, carrot and sauce mixture into a slow cooker

6. Cook on medium heat setting for 5-6 hours or until meat is tender and flaky and sauce has thickened

7. Serve with mashed potato and garnish with parsley

Tips:

1. Use lean diced lamb where possible

2. This casserole can be cooked in a large batch and stored in the freezer for a convenient mid-week meal