Slow-Cooked Braised Lamb with Pumpkin

Slow-Cooked Braised Lamb with Pumpkin

Slow-Cooked Braised Lamb with Pumpkin

By: Lee Holmes

Lamb is one of the loveliest meats when slow-cooked, its fibres and fats breaking down into buttery tenderness. Pasture-raised lamb contains valuable amounts of conjugated linoleic acid, a health-supportive fatty acid that has been shown to promote fat loss — so it’s worth buying organically raised, 100 per cent grass-fed lamb wherever possible. Enjoy its benefits in this super-comforting casserole.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • ¼ cup extra-virgin olive oil
  • 600g boneless lamb shoulder, cut into 3cm chunks
  • 2 brown onions, roughly chopped
  • 3 celery stalks, roughly chopped
  • 4 garlic cloves, finely chopped
  • 1 rosemary sprig
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground sumac (optional)
  • 750mL good-quality chicken stock or bone broth
  • 600g butternut pumpkin (squash), peeled & cut into 5cm chunks

Method


  • Preheat the oven to 160°C (315°F).
  • Heat half the olive oil in a flame-proof casserole dish over medium-high heat. Season the lamb with sea salt and freshly ground black pepper. Working in batches to prevent the lamb stewing, cook the lamb, turning occasionally, for about 3–4 mins, or until browned. Remove to a plate.
  • Heat the remaining oil in the casserole dish and sauté the onion, celery and garlic for 3–4 mins, or until softened.
  • Add the rosemary and spices and stir for about 1 min, or until fragrant.
  • Pour in the stock, then return the lamb to the dish, together with the pumpkin. Make sure the lamb and pumpkin are partially submerged, adding more stock or a little filtered water if necessary.
  • Bring to a simmer, then put the lid on and transfer to the oven. Cook for about 2½ hours, or until the lamb easily pulls apart when pierced with a fork.
  • Serve with your favourite accompaniment.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

You May Also Like

Edamame Spaghetti

You’ve never tasted plant protein like this

Honeycomb Pasta

Honeycomb Pasta

Edamame Spaghetti

Edamame Spaghetti with White Wine & Brussels Sprouts

Blistered Tomato Fava Bean Fusilli

Blistered Tomato Fava Bean Fusilli