Lamb, Rosemary and Olive Casserole with Cauliflower Purée

Slow-cooked lamb shoulder with red wine and olives, served alongside a smooth, spiced creamy cauliflower purée.

Lamb Main Course Gluten Free Slow Cooked Casserole

Estimated Nutrition

Calories

805.4

kcal / serving

4832.4 kcal total

Carbs

14.8g

per serving

88.5 g total

Fat

54.8g

per serving

328.6 g total

Protein

37.4g

per serving

224.2 g total

Cook Time

130

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Double Cream

Liquids

750

350

100

Meat

cut into large cubes

NutsSeeds

clove

Garlic

pinch

Salt

to taste

piece

Black Peppercorns

pinch

Curry Powder

pinch

Parsley

fresh, chopped

OilsFats

Vegetable Oil

Vegetables

piece

Onion

large, roughly chopped

stick

Celery

roughly chopped

piece

Carrot

roughly chopped

200

Mixed Olives

head

Cauliflower

broken into large florets

Method

Preheat the oven to 180°C.

Brown the lamb pieces in oil in a casserole dish and set aside.

Sauté the onion, garlic, celery, and carrot until softened.

Pour in wine, stock, and peppercorns and bring to a boil.

Return the lamb to the pot and bake in the oven for two hours.

Boil the cauliflower in chicken stock for 8 minutes until tender.

Blend cauliflower with cream and curry powder, then sieve into a smooth paste.

Stir the olives into the casserole and season with salt and pepper.

Serve the lamb casserole with a side of cauliflower purée and fresh parsley.