Ingredients

The following ingredients have 4 Servings
  • Low fat cooking spray
  • 600 g lean lamb leg steaks (cubed)
  • 180 g red split lentils
  • 1 medium onion (diced)
  • 225 g carrots (peeled and sliced)
  • 3 medium sized sticks of celery sliced
  • 1 x 400g can peeled tomatoes
  • 600 ml lamb stock
  • Salt and freshly ground pepper

Instruction

  • Pre-heat oven to 170C (325F) or Gas Mark 3.
  • Spray the bottom of a large casserole dish with the low fat cooking spray.
  • Heat the casserole dish on a high heat, then when the oil starts to bubble turn the heat down to a medium heat and add the diced lamb.
  • Brown the lamb thoroughly on all sides.
  • Add the red split lentils, diced onion, sliced carrots, celery, tinned tomatoes and lamb stock and stir everything together well.
  • Season to taste, bring the casserole to the boil, and then remove to the oven.
  • Cook for 1hr 20m or until lamb is tender.