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Slow-cooked lamb with leek, fennel and pumpkin
Slow-cooked lamb with leek, fennel and pumpkin
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Cozy up with our comforting lamb and pumpkin stew for winter warmth.
Ingredients:
  • 50g (1/3 cup) plain flour
  • Salt & ground black pepper, to taste
  • 600g diced boneless lamb leg
  • 60mls (1/4 cup) olive oil
  • 2 medium leeks, pale section only, cut into 2cm-thick slices, washed, dried
  • 2 (about 450g) baby fennel bulbs, trimmed, quartered
  • 500mls (2 cups) beef stock
  • 4 large garlic cloves, quartered
  • 2 sprigs fresh rosemary
  • 1/4 small (about 350g) butternut pumpkin, peeled, cut into 3cm pieces
  • Couscous, prepared, to serve
Instructions:
  • Coat the lamb with a flavorful mixture of flour, salt, and pepper, ensuring an even coating while removing any extra flour.
  • In a large heavy-based saucepan over medium-high heat, brown all the lamb in two batches, using equal amounts of olive oil each time. Set aside after each batch.
  • In the same saucepan, heat the rest of the olive oil and sauté the leeks and fennel, stirring occasionally, for about 5 minutes until they are nicely browned.
  • Add the lamb back into the saucepan along with the stock, garlic, and rosemary. Bring to a boil, then lower the heat, partially cover, and simmer for 40 minutes, stirring occasionally.
  • Combine the pumpkin into the mixture, generously season with salt and pepper, and simmer partially covered for an additional 20 minutes, or until the lamb and pumpkin reach desired tenderness.
  • Present with a side of fluffy couscous.

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