jammed packed with veggies and meat that melts in your mouth, this country stew is so delicious and easy to make, its also guaranteed to warm up and satisfy your belly.
First published at www.transformationcookbook.com
Ingredients:
1kg boneless lamb, cut into 2cm chunks
1 brown onion, chopped
300g butternut pumpkin, cubed
200g green beans, cut into 3cm pieces
2 carrots, sliced
2 zucchinis, sliced
150g button mushrooms, sliced
400g can pumpkin soup
3 garlic cloves, crushed
2 tbsp mild curry powder
1 tsp cayenne pepper
1 tsp cumin
2 tbsp soy sauce
1/2 cup coriander leaves, chopped
rock salt & cracked pepper
2 x 400g cans chickpeas
Step 1: mix cumin, cayenne pepper, curry powder, salt & pepper into a bowl, add diced lamb and toss to coat.
Step 2: place onion, pumpkin, beans, carrots and zucchini into your slow cooker. top with lamb, mushrooms, garlic, soy sauce, coriander and pumpkin soup. stir, cover and cook for 8-10 hours on low.
Step 3: to thicken the sauce, combine 1-2 tbsps of cornflour with 100ml water, whisk well to form a paste and mix into the cooked stew.
Step 4: 30 minutes before serving, stir in the chickpeas.
