Ingredients

The following ingredients have 4 Servings
  • 1 tbs Olive oil
  • 700 g Lean lamb leg steak (buy 900g), fat trimmed, cut into 3cm pieces
  • 1 medium Brown onion coarsely chopped
  • 2 medium Carrot(s) chopped
  • 2 stick(s) Celery thinly sliced
  • 2 clove(s) Garlic crushed
  • 1 tbs Plain flour
  • 400 g Canned diced tomatoes
  • 0.75 cup(s) Chicken stock (185ml)
  • 6 tbs Marjoram
  • 1 400g can Canned chickpeas, rinsed and drained (1 x 400g)
  • 2 bunch(es) Broccolini

Instruction

  • Preheat oven to 200°C or 180°C fan-forced. Heat oil in a medium flameproof casserole dish over medium heat. Cook lamb, turning, in batches, for 5 minutes or until browned. Transfer to a heatproof bowl.
  • Cook onion, carrot, celery and garlic in same dish, stirring, for 10 minutes or until softened. Add flour and cook, stirring, to coat vegetables.
  • Add tomatoes, stock and half the marjoram and bring to the boil. Return lamb to dish. Bake, covered, for 1 hour or until lamb is tender. Add chickpeas and bake, covered, for 15 minutes or until chickpeas are heated through.
  • Meanwhile, boil, steam or microwave broccolini until just tender. Drain. Sprinkle casserole with remaining marjoram and serve with broccolini.