Slow-cooked lamb and leek bake - Recipes - Healthier Families
It takes about 20 minutes to put this casserole together – then you can enjoy the mouthwatering aromas as it slowly cooks.
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Plate
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Spoon
- Peeler
- Kitchen timer
Ingredients
- 1 teaspoon vegetable oil
- 350g lamb neck fillet, trimmed and chopped into bite-sized chunks
- 1 large onion, peeled and chopped
- 1 leek, sliced
- 2 carrots, peeled and sliced
- 100g dried red lentils
- 50g frozen peas
- 750ml reduced-salt vegetable or chicken stock
- 2 tablespoons tomato purée
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 pinch ground black pepper
- 400g potatoes, washed and thinly sliced
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