Slow-Cooked Braised Lamb with Pumpkin
Slow-Cooked Braised Lamb with Pumpkin
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.
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