(Perfect for your lamb leftovers)
Ingredients:-
Lamb:-
800g lamb shoulder, cut into 5-6cm chunks
25 g butter
1 onion, finely chopped
2 stems celery stalks, finely sliced
1 red capsicum, chopped
2 kumara, peeled and chopped into 2.5cm chunks
4 chopped garlic cloves
15 cm stem fresh rosemary, needles finely chopped
2 cups beef stock
1/2 cup tomato paste
Zest of 1 lemon, grated zest of 1 lemon
2 large handfuls spinach, chopped
3 tsp corn flour, mixed with 2 tbsp water
METHOD:-
4-5 sheets puff pastry
1 egg, whisked with a little milk
Preheat the oven to 200°C fan bake.
Heat a little oil in a large frying pan over a high heat. When hot, season the lamb with salt and pepper, then fry in 2-3 batches until browed all over. Transfer to a casserole dish.
Return the pan to the stove, reduce the heat to medium, add the butter and a splash of oil along with the onion, celery, capsicum and kumara. Cook, stirring, for about 10 minutes until everything is soft and starting to caramelise.
Add the garlic and rosemary and cook for another couple of minutes.
Add the stock, tomato paste, lemon juice and zest and stir to combine. Pour over the lamb and mix gently to combine.
Cover the dish with a lid (or 2 layers of tinfoil) and bake in the oven for 3½ - 4 hours. (Can reduce the oven temperature slightly)
Remove from the oven and let cool slightly. Stir through the spinach and corn flour mixture. Taste and season as required.