400g diced lamb
1 tbsp oil
1 large onion, sliced
1 leek, sliced
2 carrots, sliced
100g dried red lentils
50g frozen peas
2 tbsp tomato puree
1 tsp ground cumin
1 tsp paprika
Ground black pepper
400g potatoes, peeled and thinly sliced
Preheat the oven to 180°C, fan 160°C, Gas Mark 4. Heat a large flameproof casserole dish on the hob and add the vegetable oil, brushing it over the base. Add the lamb, letting it sear and brown before turning over. Cook for 3-4 minutes until browned on all sides.
Add the onion, leek, carrots, lentils, peas, stock, tomato puree, cumin and paprika. Season with some pepper and stir well. Bring up to the boil, then remove from the heat.
Arrange the sliced potatoes in an overlapping layer to cover the surface of the lamb mixture. Cover and bake for 1 ¼ hours, removing the lid for the final 30 minutes to brown the potatoes.
Source: NHS Change for Life website
Lean meat, cut from shoulder and leg of lamb. It's easy to cook in stews, casseroles and curries making it one of our essential staples.