350g Quality Mark lamb shoulder
1/2 tsp ground cumin
1/2 tsp, smoked paprika
1/4 tsp cayenne pepper
2 bay leaves
zest of 1/2 lemon
4 cups vegetable stock
2 cups water
400g can chopped tomatoes in juice
1/2 cup lentils
2 handfuls fresh coriander leaves
To Make Lamb
Slow Cooker Option
Cut lamb shoulder into 3cm pieces and place in a large saucepan with a dash of oil, ground cumin, paprika, cayenne pepper, bay leaves, lemon zest and vegetable stock.
Place over a low heat and simmer, covered, until the lamb is tender, about an hour.
Pour in 2 cups water, tomatoes, lentils, onion and carrot and simmer for a further 30 minutes until all is tender.
Nutrition Information per Serving (515g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
1089 kJ (260 kcal)
* Percentage of recommended daily intake (Aust/NZ)