The Aussie Butcher

Ingredients

• 750g diced lamb forequarter
• 2 Tbsp mild curry paste
• 1 cup beef stock
• ½ cup coconut milk
• 400g orange-fleshed kumara or pumpkin, peeled and diced
• 150g packet of baby leaf spinach
• Steamed rice to serve

Method

Season the lamb with salt and pepper and brown in a dash of oil in a hot frying pan. Transfer to a slow cooker.

Stir together the curry paste, beef stock, coconut milk and pour over the lamb. Scatter in the kumara or pumpkin, and cover.

Cook on low for 6-7 hours or high for 3-5 hours. Stir in the spinach leaves, cover and cook a further few minutes until the spinach has wilted. Serve with steamed rice.

Oven cooking instructions

Prepare the casserole as above, adding an extra 1 cup of beef stock. Cook in a lidded ovenproof dish at 160ºC for 90 minutes.

Tips

• Don’t rush the initial stage of browning the meat. This will make this dish rich in colour and flavour. Brown the meat in small batches over a medium-high heat.
• A casserole will keep for up to 2-3 days in the refrigerator. Casseroles should be refrigerated immediately after the steam from cooking has evaporated. Place the hot casserole into a shallow container in the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.
• Best lamb cuts for casseroling or braising: Diced lamb forequarter, forequarter chops, shanks, frenched shanks, neck chops, lamb topside, leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder bone out), boned and rolled shoulder or leg.

Ingredients

• 1/3 cup chopped fresh parsley
• 1 1/2 tablespoons chopped fresh rosemary
• 1 clove garlic, chopped
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• 1/3 cup dry bread crumbs
• salt and pepper to taste
• 1 egg, beaten
• 2 (3 ounce) boneless lamb rump steaks
• 2 tablespoons olive oil

Directions

Puree the parsley, rosemary, garlic, Parmesan cheese, 1 tablespoon olive oil, and bread crumbs in a blender until smooth. Season to taste with salt and pepper; set aside. Brush the lamb steaks on one side with the beaten egg. Spread the rosemary pesto onto the egg-coated side of the lamb, coating liberally.

Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Place the lamb steaks into the pan, pesto-side down. Cook 3 to 4 minutes until the pesto mixture has lightly browned. Turn the steaks over, and continue cooking until done to your desired degree of doneness, 3 to 4 minutes for medium.