A freezer friendly family meal for cold winter days! This slow cooked meal can be ready to go when you get back from work or pre-prepped and ready to reheat.
Ingredients
1 kg
Lamb, cubed for stew, lean
2 Tbsp
Extra virgin olive oil, garlic-infused
150 gm
Bacon, fat reduced, salt reduced
(diced)
1 tbsp
Coriander, ground
1 Tbsp
Cumin
(ground)
1 tsp
Cardamom, ground
1/2 cup
Wine, table, red
1/2 cup
Tomato paste, canned
1 can(s) (14oz)
Diced tomatoes, low sodium, canned
1 can (14oz)
Lentils, canned
(drained and rinsed)
2 cup
Beef broth (stock), low-sodium
3 large
Carrots
(diced)
Instructions
Heat oil on medium-high heat in a large pan.
Cook lamb in batches until browned, set aside.
In the same pan, cook bacon until browned, add spices and cook for a further minute or until fragrant.
Add red wine, tomato paste, diced tomatoes, lentils and stock, and bring to a boil.
Add cooked lamb, carrot and sauce mixture into a slow cooker
Cook on medium heat setting for 5-6 hours or until meat is tender and flaky and sauce has thickened
