2 tsp smoked paprika
2 tsp ground cumin
1 tsp ground ginger
1 tsp ground turmeric
Pinch ground nutmeg
2 tsp extra virgin olive oil
500g lamb leg steaks, trimmed of fat, cut into 2.5cm pieces
4 cloves garlic, peeled
1 brown onion, cut into wedges
3 carrots, cut into chunks
500g piece pumpkin, peeled, deseeded and chopped
60ml (¼ cup) honey
1 Massel Ultracube Salt Reduced Vegetable Stock Cube
375ml (1½ cups) boiling water
3 zucchini, cut into chunks
Chopped flat-leaf parsley, to serve
Lemon zest, to serve
4 x 30g slices wholemeal sourdough or gluten-free bread, toasted or chargrilled, to serve
Preheat oven to 150°C (fan-forced). Put paprika, cumin, ginger, turmeric, nutmeg and 1 tsp of the oil in a medium bowl and stir to combine. Add lamb and toss to coat. Heat remaining oil in a large stoveproof and ovenproof casserole dish with a lid over a medium-high heat. Add lamb and cook, tossing, for 2 minutes or until the meat changes colour.
Add garlic, onion, carrot and pumpkin to the pan and stir to combine. Put honey, stock cube and boiling water in a heatproof jug and stir to combine. Add to pan and bring to a simmer. Cover. Transfer to oven and bake for 1½ hours, stirring once. Add zucchini and stir. Return to oven and cook for a further 30 minutes or until zucchini is tender and lamb is soft.
Divide casserole (including juices) between shallow serving bowls. Sprinkle over parsley and lemon zest. Serve with toast.
If you don’t like zucchini, you can use 150g green beans instead, added for the last 15 minutes of cooking.
Nutrition Info PER SERVE
1896kJ, protein 36g, total fat 11g (sat. fat 2.7g), carbs 47g, fibre 11g, sodium 456mg. • Carb exchanges 3. • GI estimate low. • Gluten-free option.