Herbed Lamb Casserole

Ingredients

• 500g lamb casserole steak, diced
• 1 onion, diced
• 3 cloves garlic, crushed
• 2 tsp. rosemary
• 1 tsp. thyme
• 1 tbsp. balsamic vinegar
• 2 zucchinis, sliced
• 2 large carrots, sliced
• 120g cup mushrooms, whole
• 2 cups diced pumpkin
• 3 cups beef stock (1 extra if needed)
• 1 tbsp. olive oil
• 1 tbsp. cornflour mixed with 1/4 cup cold water

Method

1. 1If using a slow cooker, turn this on, however you can use oven, preheat to 150C.
2. 2In a non-stick frypan, sauté your onion with half the oil until softened. Add this to your cooker or casserole dish.
3. 3In the same non-stick pan, brown your diced lamb with the remaining oil, stirring, add a splash of balsamic vinegar over lamb. When browned (about 1 minute) add with the onions.
4. 4Add every other ingredient to dish except the cornflour mixture.
5. 5Cook on low 4-6 hours, depending on your cooker.Â
6. 6In the last half hour add the cornflour mixture to thicken the sauce.
7. 7Serve into bowls.