Slow cooked lamb, leek & lentil bake. It takes about 20 minutes to put this casserole together, then you can enjoy t
Slow cooked lamb, leek & lentil bake It takes about 20 minutes to put this casserole together, then you can enjoy the mouthwatering aromas as it slowly cooks. Serves: 4 adults Preparation time: 20 mins Cooking time: 1 hr 25 mins Ingredients: 1 tsp vegetable oil 350g lamb neck fillet trimmed and sliced 1 large onion sliced 1 leek sliced 2 carrots sliced 100g dried red lentils 50g frozen peas 750ml reduced salt vegetable or chicken stock 2 tsp tomato puree 1 tsp ground cumin 1 tsp ground paprika 1 pinch ground black pepper 400g potatoes peeled and thinly sliced
What to do: 1. Preheat the oven to 180°C, fan oven 160°C, gas mark 4. 2. Heat a large flameproof casserole dish on the hob and add the vegetable oil. Add the lamb chunks, letting them sear and brown before turning them over. Cook for 3-4 minutes until browned on all sides. 3. Add the onion, leek, carrots, lentils, peas, stock, tomato puree, cumin and paprika. Season with some pepper and stir well. Bring up to the boil, then remove from the heat. 4. Arrange the sliced potatoes in an overlapping layer to cover the surface of the lamb mixture. Cover and bake for 1 ¼ hours, removing the lid for the final 30 minutes to brown the potatoes.
Tip 1: Dried red lentils don't have to be pre-cooked as they soon become tender. Tip 2: The cumin and paprika add extra flavour and spiciness, though you could leave them out if you prefer.
www.nhs.uk/Change4Life
Slow cooked lamb, leek & lentil bake Nutritional information: Per portion (i.e. ¼ recipe) 1699kJ / 406kcals 28g protein 14g fat of which 6g saturates 44g carbohydrate of which 11g sugars 7g dietary fibre 111mg sodium 0.3g salt
