THMD: My Dad's Lamb Risoni Bake
Servings: 6
Calories: 445kcal
Ingredients
- 1 med brown onion
- 3 cloves garlic
- 400 g passata
- 400 g tin diced tomatoes
- 30 g tomato paste
- 20 g Stock Concentrate
- 300 g water
- 1 Tbsp coconut sugar or brown sugar
- 1 Tbsp dried oregano leaves
- 2 tsp sea salt flakes or kosher salt
- 1/2 tsp pepper
- 1000 g lamb forequarter chops or any stewing lamb/beef cuts
- 200 g risoni or orzo gluten-free if required
- 300 g water
To Serve
- flat leaf parsley leaves
- feta optional
Instructions
- Preheat a large, deep sauté pan with a lid or cast iron casserole dish on stovetop to high heat.
- Add onion and garlic to mixer bowl. Chop for 3 sec/speed 6/MC on. Scrape mixer bowl down.
- Add passata, tomatoes, tomato paste, stock concentrate, water, sugar, oregano, salt and pepper into mixer bowl. Cook for 15 min/steaming temp/ speed 1/simmering basket on top of lid.
- While sauce is cooking, add oil to the sauté pan and brown meat.
- Pour sauce over meat, cook covered on stovetop on low heat stirring occasionally for 1–2 hr or until tender. Alternatively, cook in a BBQ, smoker or fan-forced oven at 160°C or 320°F. Top up with extra water if required.
- Once lamb is tender, set aside in a thermoserver. Add water and risoni to sauce, stir through. Cover and cook for a further 20 min or until the risoni is al dente, stir occasionally.
- Add lamb back in and allow to rest for 10 min before serving.
- Serve sprinkled with feta and parsley with a side salad or green beans.
Notes
In The Healthy Mix Dinners this recipe also has a Conventional Method, Slow Cooker Method and variations to make it Gluten Free, Low Carb, Super Skinny, Paleo, Vegetarian, Low Fodmap and also how to halve or double the recipe.
Nutrition
Serving: 320g | Calories: 445kcal | Carbohydrates: 38.4g | Protein: 36.8g | Fat: 14.5g | Saturated Fat: 3.9g | Sodium: 866mg | Sugar: 11.1g