8 servings
Ingredients
- 1kg diced lamb
- 2Tbs garlic infused olive oil
- 5 rashers short-cut bacon, diced
- 1Tbs. ground coriander
- 1Tbs ground cumin
- 1Tbs ground cardamom
- ½ cup red wine
- ½ cup tomato paste
- 1 can of diced tomatoes
- 1 can of lentils, drained and rinsed
- 2 cups beef stock (no onion or garlic)
- 3 large carrots, chopped
- 1kg potato, cooked and mashed (add 1Tbs milk of your choice, 1Tbs. butter and 1Tbs black pepper)
- Fresh parsley, to top
Method
- Heat oil in a large, heavy-based frying pan
- Brown lamb in the pan, in batches, then set aside
- In the same pan, fry bacon until browned, add spices and cook for a further minute or until fragrant
- Add red wine, tomato paste, diced tomatoes, lentils and stock, bring to the boil
- Add cooked lamb, carrot and sauce mixture into a slow cooker
- 5-6 hours – cook on medium heat setting or until meat is tender and flaky and sauce has thickened
- 8-10 hours – cook on a low heat setting or until meat is tender and flaky and sauce has thickened
- Serve with mashed potato and garnish with parsley
