Ingredients
- 1 kg lean diced lamb, trimmed of any fat
- 1½ tablespoons olive oil
- 140 g tub (½ cup) no added salt tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 1 tablespoon fresh (or 1½ teaspoons dried) thyme leaves
- ⅓ cup dried French-style (Puy) lentils, rinsed (see tips)
- 1 reduced salt chicken stock cube, crumbled
- 2 onions, cut into wedges
- 500 g small carrots, halved lengthways
- 2 parsnips (250 g), quartered lengthways
- 3 teaspoons cornflour
- 300 g Brussels sprouts, trimmed & halved
- 1 small wholegrain baguette, sliced
Method
Step 1
Heat half the oil in a large non-stick frying pan over a medium-high heat. Add half the lamb. Cook for 3-4 minutes, turning until browned. Transfer to the removable bowl of a 5-6 litre capacity slow cooker. Repeat step with remaining oil and lamb.
Step 2
Stir in tomato paste, Worcestershire sauce, honey and thyme.
Step 3
Add lentils, stock cube, onions, carrots and parsnips. Pour over 3 cups hot water. Stir well. Cover with lid. Cook on high for 6 hours or low for 8 hours, or until lamb is tender.
Step 4
Blend cornflour with 1 tablespoon water in a small bowl Remove lid from slow cooker. Stir in cornflour mixture. Cook uncovered on High for about 10 minutes, until thickened slightly.
Step 5
Steam or microwave brussels sprouts until tender.
Step 6
Serve lamb and lentils with sprouts and baguette.
Tips
- Packaged, diced lamb is available from the refrigerated meat section in major supermarkets.
- Alternatively, cut lean lamb steaks into 3-4 cm pieces, or ask your butcher to dice it for you.
- French-style (puy) lentils are available from the soup aisle in supermarkets.
- If preferred, swap wholegrain bread with mashed potato or steamed brown rice to serve.
- Lamb can be replaced with lean beef.
