Lamb and Veggie Casserole
A Hearty failsafe lamb and root veg casserole with whiskey to give it an Irish flavour.
Equipment
- Thermomix
Ingredients
- 1 Leek
- 2 cloves garlic
- 600 g Diced lamb or beef
- 1 tbsp vegetable stock concentrate (see recipe link below)
- 400 g water
- 100 g whiskey
- 10 strands saffron
- 1 tbsp pear jam (see recipe link below)
- 200 g choko, cut into 2cm slices
- 200 g swede, cut into 2cm chunks
- 200 g potato, cut into 2cm chunks
- 2 tsp cornflour mixed with 5 teaspoons of water.
- Fresh parsley to garnish
Instructions
- Place leek and garlic into TM bowl. Chop for 3 sec on speed 5. Scrape down sides.
- Add oil. Cook for 3 minutes at Varoma temperature speed 1.
- Add Lamb, sauté for 10 minutes at Varoma temperature reverse speed 1.
- Add stock, water, whiskey, saffron, and jam. Cook for 15 minutes at 100° reverse speed stir. Place the TM basket instead of the MC (measuring cup) onto the lid while it is cooking.
- Add cornflour with water, choko, swede and potato. Cook for 30 minutes at 100° reverse speed stir. Use the basket on top again.
- Pour into Thermoserver until ready to serve.
- Serve with your favourite pasta, rice pasta, or crusty bread. Garnish with fresh parsley and salt to taste.
Notes
If I have left over gravy from the stew, I freeze it to keep for sausages and gravy another night.
If you are doing a Salicylates challenge, swap the choko and swede for carrots and sweet potato (Moderate Salicylates). Pear jam recipe. Vegetable Stock Concentrate
If you are doing a Salicylates challenge, swap the choko and swede for carrots and sweet potato (Moderate Salicylates). Pear jam recipe. Vegetable Stock Concentrate