Hearty Chocolate Lamb Casserole

A healthy & budget-friendly warming winter casserole

I love hearty winter dinners, the kind that you can feel warming you up from the inside.

We get really mild days here during winter; its almost t-shirt weather most of the time! But at night the mercury drops and it is absolutely freezing! Your slow cooker might just become your new best friend this winter!

This lamb casserole recipe was actually an accident.

I bought a meat pack from the butcher which had diced lamb in it – and I had absolutely no idea what I would use it for. So with ‘end of the week’ vegetables and a little mish-mash of other recipe concepts I put this together. And unlike most of my kitchen experiments - this one actually turned out really good!

Its hot, hearty and satisfying – all the things a winter casserole should be. Its forgiving and highly flexible too, so if you don’t have all the ‘right’ vegetables for this, or if you’re stuck with diced beef instead of lamb – then sub those in and make your own culinary masterpiece!

Enjoy this recipe? Please post your comments below!

Healthy winter casserole

Prep Time15 minsCook Time30 minsCategory, ,

Ingredients:

 1 Large brown onion
 500 g Diced lamb
 2 400g tins diced tomatoes
 2 cups String beans, chopped
 2 cups Cauliflower and/or broccoli (may use frozen)
 1 cup Frozen peas & corn
 2 Carrots, chopped
 1 Big handful spinach
 1 tbsp Cacao powder
 1 tbsp Paprika
 1 tbsp Dried Rosemary
 1 cup Vegetable stock
 Cooked millet or couscous to serve

Instructions:

1

Put a small amount of olive or coconut oil in a large pot or wok and cook lamb, red wine vinegar and onion until browned.

OPTION 1: Slow Cooker
2

If you want to use a slow cooker, put lamb and everything else into the dish, ensuring that its mixed together well. Leave on a medium/low heat for 4-6 hours.

OPTION 2:
3

If you want to speed up the process a little, add in the tomatoes, cacao, paprika, rosemary and stock, allowing it to simmer for a few minutes before adding in all the vegetables. Leave on a medium/high heat until all vegetables are cooked to your liking, stirring occasionally.

NOTES
4

This makes a HUGE batch (6-8 adult serves when served over millet or couscous) and can be frozen for later.

Ingredients

 1 Large brown onion
 500 g Diced lamb
 2 400g tins diced tomatoes
 2 cups String beans, chopped
 2 cups Cauliflower and/or broccoli (may use frozen)
 1 cup Frozen peas & corn
 2 Carrots, chopped
 1 Big handful spinach
 1 tbsp Cacao powder
 1 tbsp Paprika
 1 tbsp Dried Rosemary
 1 cup Vegetable stock
 Cooked millet or couscous to serve

Directions

1

Put a small amount of olive or coconut oil in a large pot or wok and cook lamb, red wine vinegar and onion until browned.

OPTION 1: Slow Cooker
2

If you want to use a slow cooker, put lamb and everything else into the dish, ensuring that its mixed together well. Leave on a medium/low heat for 4-6 hours.

OPTION 2:
3

If you want to speed up the process a little, add in the tomatoes, cacao, paprika, rosemary and stock, allowing it to simmer for a few minutes before adding in all the vegetables. Leave on a medium/high heat until all vegetables are cooked to your liking, stirring occasionally.

NOTES
4

This makes a HUGE batch (6-8 adult serves when served over millet or couscous) and can be frozen for later.

Hearty Chocolate Lamb Casserole
By | 2017-05-16T05:31:32+00:00 July 13th, 2016|0 Comments

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