lamb

Lamb Rogan Josh

May 9, 2022 | Make-ahead Meals, Red Meat, Freezable Meals, Slow Cooked, Members only

This authentic Rogan Josh is one of my favourite Indian curries, and this recipe is as good as an Indian restaurants. There is just SO much healing goodness with the variety of spices included in this recipe. If you would like to add some heat, you can either add chilli flakes when you add the…

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Lamb Bredie

March 7, 2022 | Budget Friendly, Make-ahead Meals, Red Meat, Freezable Meals, Slow Cooked, Members only

‘Bredie’ is the Afrikaans word for a meat and vegetable ‘stew’. This form of cooking was first introduced to the Cape by the Malaysians who were brought to the colony in most cases as slaves. Lamb Bredie used to be considered a poor man’s food in South Africa, but I think it’s a delicious, nourishing…

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Lamb Rosemary Pies

July 5, 2021 | Make-ahead Meals, Red Meat, Freezable Meals, Slow Cooked, Members only

These Lamb Rosemary Pies were requested by a member a little while ago…the hardest part about creating this recipe was deciding what flavour combination to share! This was my favourite, the slow cooked lamb with the cauliflower topper is just so good. The lamb falls apart beautifully into the hearty, flavoursome gravy and the garlicky…

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Lamb Rack with Rosemary Butter

June 21, 2021 | Red Meat, Freezable Meals, Members only

This super simple Lamb Rack with Rosemary Butter recipe is a quick, easy to make meal that tastes incredible. Rosemary and garlic are flavours made for lamb, they just compliment it so well. Lamb racks are a special meal in our family so to have a perfect method to make their flavour absolutely shine is…

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Greek Lamb Meatballs (tray bake)

March 22, 2021 | Make-ahead Meals, Red Meat, Members only

This Greek Lamb Meatballs (tray bake) is a one pan meal that is delicious and nourishing. It is full of tasty roasted vegetables and seasoned lamb meatballs. There is a lot of scope to vary the vegetables in this dish to suit your veggie drawer. Cut the vegetables to an appropriate size to have them…

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Greek Lamb Chops (with Tomato Salad)

January 25, 2021 | Red Meat, Vegetarian, Members only

These Greek Lamb Chops (with Tomato Salad) are the ultimate BBQ meal and one of my favourite ways to enjoy lamb. Lamb on a ‘barbie’ is a quintessential part of an Aussie backyard get-together. The pairing of Aussie lamb with Greek seasoning mirrors our multi-cultural society and brings the best of all flavours to the…

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Indian Spiced Lamb Shoulder

August 31, 2020 | Make-ahead Meals, Red Meat, Slow Cooked, Members only

This delicious, melt-in-your-mouth Indian Spiced Lamb Shoulder is a meal I know you’re going to love. It takes about 5 minutes of prep, then it’s slow cooked in the oven to create the tastiest meal. With Father’s Day just around the corner, this is a fabulous ‘roast’ for dad for lunch or dinner. My hubby…

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Pastitsio

April 8, 2020 | Budget Friendly, Make-ahead Meals, Pasta and Noodles, Red Meat, Freezable Meals, Vegetarian

This is my healthy take on a Greek lasagna classic, Pastitsio. Instead of a cheesy béchamel sauce, it’s topped with a much lighter blend of yoghurt, tahini and parmesan cheese. It can also be made with beef mince (ground beef) if you prefer, but personally prefer to use lamb mince. This dish is a Mediterranean-inspired comfort food, perfect for family meals or gatherings, combining warming spices and wholesome ingredients.

Health benefits

With protein-rich lamb, nutrient-dense veggies, and Greek yoghurt, Pastitsio provides iron, fibre, calcium and essential vitamins. The use of olive oil and spinach further enhances its healthy and anti-inflammatory benefits.

Ingredients

Traditional spices like cinnamon, oregano, and mixed spice flavour the lamb sauce, which is then layered with a creamy topping made from yoghurt, tahini, and Parmesan. Pasta binds the layers together, creating a savoury, filling meal.

How to make this healthy pastitsio recipe

To make this Greek pastitsion recipe, sauté onions and garlic cloves, then brown the ground lamb with spices. Add tomato passata, veggies, and broth, simmering to meld flavours. Cook the pasta, combine it with the meat sauce, and transfer to a baking dish. Blend the topping ingredients, pour over the pasta, and finish with Parmesan and pine nuts before baking.

Serving suggestions and how to store

Serve with fresh parsley and a leafy salad for balance. Store leftovers in the fridge or freezer in an airtight container, reheating in a low oven. This dish also works well for prep ahead meal prep.

Vary this healthy pastitsio to suit your dietary needs

This dish is already gluten-free if using the rice quinoa pasta. For dairy-free, swap the topping with a dairy-free bechamel and use nutritional yeast instead of Parmesan. Go vegetarian by substituting lentils for lamb. Make it nut-free by omitting the pine nuts, and adjust the veggies based on what’s in your fridge!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

For more easy to make, delicious heathy meal recipes, click HERE.

A healthier and lighter take on a Greek classic Pastitsio. Instead of a rich cheesy sauce, it’s topped with a much lighter blend of yoghurt, tahini and parmesan cheese.

Print Recipe

4.91 from 22 votes

Pastitsio

A healthier and lighter take on a Greek classic Pastitsio. Instead of a rich cheesy sauce, it’s topped with a much lighter blend of yoghurt, tahini and parmesan cheese.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

2 tbsp extra virgin olive oil - extra virgin
1 red onion/s - diced
4 clove/s garlic - diced
600 g lamb mince
1 ½ tsp ground cinnamon
1 tsp mixed spice
1 bay leaf/s
1 tsp dried oregano
60 ml red wine
1 zucchini/s - diced into 1 cm pieces
2 carrot/s - diced into 1 cm pieces
700 g tomato passata (puree)
125 ml chicken broth or stock
Sea salt and freshly ground black pepper - or to taste
30 g baby spinach - chopped (1 cup)
250 g rice quinoa penne pasta (or any pasta that suits)

Topping

1 clove/s garlic
500 g natural, Greek or coconut yoghurt - or greek yoghurt (2 cups)
2 tbsp hulled tahini
1 egg/s
1 tsp sea salt
ground black pepper
25 g parmesan cheese - grated (¼ cup)
2 tbsp pinenuts
¼ bunch/s fresh parsley leaves - approx. 1 handful, finely chopped

Metric - US Customary

Instructions

Heat the olive oil over a medium heat and add the onion. Sauté for a couple of minutes.
Add the garlic and lamb mince, sauté to brown the mince.
Add the cinnamon, mixed spice, bay leaf and oregano and cook for a minute until you smell their fragrance.
Turn the heat up to high and add the red wine (it should sizzle and reduce quickly and remove the alcohol).
Reduce the heat and add the tomato passata, broth, zucchini, carrots and seasoning.
Cover and simmer with the lid ajar for 15-20 minutes.
Pre-heat you oven to 180°C/ 350°F fan-forced.
While the sauce is simmering, boil the penne.
Once it is almost cooked, drain and rinse the pasta and mix in with the sauce and the baby spinach.
Place into an oven proof serving dish.
In a food processor or by hand, grate cheese and set aside.
Then blend the garlic, yoghurt, tahini, sea salt, pepper and egg on a low speed to just combine.
Pour this over the sauce/ pasta mix, top with the grated parmesan and pine nuts.
Bake for 10-15 mins or until the cheese is melted and the top is browned.

Serve

Sprinkle with the chopped parsley leaves and serve with a green, leafy salad.

Thermomix

I chop the onion and garlic in the Thermomix but cook it all in a pan. I find it cooks better that way, not as sloppy as cooking in the Thermomix. I then use it to grate the cheese and make the topping sauce.

Store

Store in an airtight container in the fridge or freezer.

Make ahead

Re-heat in a low oven until just hot.

Notes

Dairy Free

Make two cups of this Dairy-free Bechamel Sauce to replace the yoghurt. Replace the Parmesan cheese with a generous sprinkling of nutritional yeast flakes and a little bit of salt.

Onion and garlic-free

Replace the onion with a small fennel bulb and the garlic a pinch of chilli flakes.

Vegetarian

Replace the mince with 2 cans of brown lentils (drained and rinsed). Choose vegetable broth.

Nut-free

Omit the pine nuts.

Wine free

Replace the wine with broth or stock (and a tsp of vinegar).

Different vegetables

Feel free to switch up the veggies to suit your supplies and tastes.

I'd love to hear how you like this recipe. Post a comment below and rate this recipe, thanks so much.

Heathy Lamb Korma with Spiced Cauliflower Rice

April 7, 2020 | Make-ahead Meals, Red Meat, Freezable Meals, Slow Cooked, Members only

This slow cooked Healthy Lamb Korma with Spiced Cauliflower Rice is one of my favourite ways to eat lamb. Despite the long list of ingredients, this dish is actually very easy to make and is a beautifully spiced, delicious meal. It’s also a great curry to introduce to young kids as there’s no heat. For…

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Lamb Kefta

August 20, 2019 | Budget Friendly, Make-ahead Meals, Red Meat, Freezable Meals

Lamb kefta is a Middle Eastern-inspired dish made with spiced minced lamb, fresh herbs, and simple pantry staples. It’s quick to prepare, so delicious, and perfect for a family dinner, barbecue, or easy meal prep. Pair it with a fresh tomato salad and creamy tahini sauce for a complete, satisfying meal.

My hubby loves lamb so I thought it fitting to share this Lamb Kefta recipe ahead of Father’s Day.

One of my family’s greatest pleasures is trying different cuisines. Middle Eastern is a firm favourite and this Lamb Kefta is based on one we like to order at a lovely restaurant nearby.

I’ve made this to feed a crowd, or, it does us for two meals (and the kids lunchbox too). One night I serve it with the salad below, and then a couple of nights later I’ll serve it with hummus and roasted vegetables.

My Hummus and Roast Vegetable recipe is in my fabulous little ebook Well Nourished Sides and Salads. If you’re after more inspiration for interesting ways to make veggies shine in all their deliciousness. Then take a look – it’s just $9.95 and full of goodness that the whole family will love. Click HERE to find out more.

Health benefits

This lamb kefta (or lamb kofta) recipe is packed with protein to keep you full. The fresh herbs and spices provide antioxidants and anti-inflammatory benefits, while the tahini sauce adds calcium and heart-healthy fats. The delicious tomato salad offers a boost of vitamins and fibre too.

Ingredients

The ingredients for lamb kefta include fresh herbs like coriander (cilantro), parsley, and mint combined with lamb mince (ground lamb) and spices like cumin, cinnamon, and paprika. The tomato salad is made with tomatoes, capsicum, fresh parsley, and mint, and finished with a lemon and olive oil dressing. Don’t forget the creamy tahini yoghurt sauce for dipping!

How to make this Lamb Kefta

Making lamb kefta is super easy! Finely chop the herbs and onion, mix them with spices and lamb mince, and shape them into patties. Cook the kefta on a BBQ or griddle pan until browned on all sides. While they cook, toss together the tomato salad ingredients and whisk up the tahini sauce. Serve everything hot and enjoy!

Serving suggestions and how to store

Serve lamb kefta with the tomato salad and tahini sauce as a main dish, alongside pita bread, rice, or roasted vegetables. Leftovers store well in the fridge for up to 3 days, and both the raw mixture and cooked kefta can be frozen for an easy meal later. Simply reheat in a low oven until warmed through.

Vary this to suit your dietary needs

This recipe is easy to adapt to different diets. Use coconut yoghurt or cashew cream for a dairy-free option, and for garlic-free swap garlic cloves for ground cumin if needed. Onion can be replaced with finely chopped fennel, and pine nuts can be substituted with sunflower seeds for a nut-free version. For sesame-free, almond butter works as a tahini alternative. You can also make this with beef mince instead of lamb for a delicious variation.

This Lamb Kefta is an easy, nourishing meal my whole family loves. Serving it with the Tomato Salad & Tahini Sauce is a match made in heaven.

Print Recipe

5 from 5 votes

Lamb Kefta

This Lamb Kefta is an easy to make, nourishing meal that my whole family loves. Serving it with the Tomato Salad and Tahini Sauce is a match made in heaven.

Prep Time30

Cook Time10

Total Time40

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

1 red onion/s
¼ bunch/s fresh coriander leaves
¼ bunch/s fresh parsley leaves
¼ bunch/s fresh mint leaves
1 tsp dried oregano
1 tsp sweet paprika
1 tsp ground cumin
½ tsp ground cinnamon
ground black pepper
1 tsp sea salt - or to taste
1 kg lamb mince

Tomato salad

8 vine ripened tomatoe/s -seeds removed and diced
1 red capsicum/s -diced
1 red onion/s (small) finely diced
¼ bunch/s fresh parsley leaves
¼ bunch/s fresh mint leaves
½ lemon/s -juice
60 ml extra virgin olive oil (4 tbsp)
35 g pine nuts -toasted (¼ cup )

Tahini Sauce

250 g natural, Greek or coconut yoghurt (1 cup)
40 g hulled tahini (2 tbsp approx.)
1 clove/s garlic -minced
½ tsp sea salt - or to taste
ground black pepper

Instructions

In a food processor mince the onion and fresh herbs until very finely chopped. Thermomix 10 seconds, speed 5 (you may need to scrape the sides).
You can make this without a food processor, but you will need to make sure the onion and herbs are all very finely chopped (important for the texture and flavour).
Add the oregano, paprika, cumin, cinnamon and seasoning and mix to combine. Thermomix 3 seconds, speed 4.
Add the lamb mince and mix until the herbs and spices are evenly distributed throughout the mince. This can be done in your processor or by squeezing through with your hands. Thermomix 30 seconds, reverse, speed 4 or until well combined.
Form patties and place on a plate.
Heat your BBQ or griddle pan and cook to brown on all sides. This is a good job for hubby or the kids whilst you throw the salad together.

Salad

Combine all of the ingredients into a bowl and toss well. I sometimes bulk this out by adding extra greens like baby spinach or lettuce leaves.

Tahini sauce

Combine all ingredients into a small bowl and mix well.

Serve

Serve the hot Kefta on a plate with the salad and sauce.

Make-ahead

Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge.
They can also be frozen (either the raw mixture to cook another night or the cooked meatballs).

Notes

Dairy-free

Replace the yoghurt with coconut yoghurt or Cashew Cream.

Garlic-free

Replace the garlic in the sauce with a teaspoon of ground cumin.

Onion-free

Replace the onion in both the Kefta and salad with a small bulb of fennel.

Nut-free

Replace the pine nuts with sunflower seeds.

Sesame-free

Replace the tahini with almond butter.

Beef Kefta

This is also delicious so feel free to sub the lamb mince with beef mince.

I'd love to hear how dad enjoys this recipe.Post a comment or rate this recipe below.

Lamb Coconut Curry

September 5, 2018 | Make-ahead Meals, Red Meat, Freezable Meals, Vegetarian, Slow Cooked

This weeks cracking Lamb Coconut Curry recipe is thanks to the lovely Irena Macri from Irena Macri | Food Fit For Life. I don’t often share other peoples recipes, but Irena is a friend and I really love her cooking style.

This Lamb Coconut Curry is a rich, delicious dish with tender lamb, warming spices, and a creamy coconut milk base. It’s perfect for a hearty, comforting meal, with a balanced combination of protein, healthy fats, and vibrant flavours from the herbs and spices.

Health benefits

Lamb is a great source of high-quality protein, rich in vitamins like B12, which supports red blood cell production. The spices used, like turmeric and fennel seeds, offer anti-inflammatory benefits, while coconut milk provides healthy fats to nourish and satisfy.

Ingredients

This recipe combines diced lamb shoulder, onions, cloves garlic, and celery with fragrant spices such as garam masala and turmeric. Coconut milk forms the rich base, while vegetables like carrots and fresh coriander add texture and freshness. Optional variations make it adaptable to different dietary preferences.

How to make this lamb coconut curry

Start by browning the lamb in your choice of fat, then soften the onions, celery, and garlic with spices. Add coconut milk, tomato paste, water, and sea salt, then slow-simmer for an hour. Add the diced carrots and continue cooking until tender. A final touch of lime juice and fresh coriander brings everything together.

Serving suggestions and how to store

Serve this curry with cauliflower rice, basmati rice or your favourite vegetables for a nourishing meal. It can be stored in the fridge for up to 3 days or frozen for longer-term storage. Reheat gently on the stovetop before serving.

Vary this lamb coconut curry to suit your needs

To make it dairy-free, use coconut oil instead of ghee. For a no-heat version, simply omit the red chili. For a vegetarian option, swap the lamb for chickpeas and serve with rice or quinoa for a complete protein.

I’ve made this several times for my family and they always devour it. So here we have it, I know you are going to love this delicious Lamb Curry…

For more healthy curry recipes, click HERE.

Coconut Lamb Curry - a delicious, easy to make recipe that the whole family will just love.

Print Recipe

4.80 from 25 votes

Lamb Coconut Curry

This Lamb Coconut Curry is an easy to make, nourishing curry that the whole family will love.

Prep Time15

Cook Time1 50

Total Time2 5

Course: Main Course

Cuisine: Indian

Servings:

Author: Georgia Harding

Ingredients

1 tbsp butter, ghee or coconut oil
700 g lamb shoulder - diced
1 onion/s (large) sliced
1 red chilli/s - finely diced
2 stick/s celery - diced
3 clove/s garlic - diced
2 ½ tsp garam masala
1¼ tsp ground turmeric
1 tsp fennel seeds
1½ tsp ghee (or extra coconut oil)
400 ml canned coconut milk (1½ cups)
1½ tbsp tomato paste (omit for AIP)
250 ml water (1 cup)
1 tsp sea salt - or to taste
2 carrot/s - diced

Serve

½ lime/s - juice (to serve)
Fresh coriander or parsley - to garnish
Rice, quinoa or cauliflower rice (to serve)

Metric - US Customary

Instructions

Heat a tablespoon of butter, ghee or coconut oil in a casserole dish or a large saucepan.
Add the lamb and stir on a high heat until slightly browned, about 3-4 minutes.
Add the onion, chilli and celery and cook for about a minute or two, until slightly softened. Bring the heat down to medium.
Add the garlic, garam masala, turmeric, fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through and cook for a minute to let the spices release their aromas.
Add the coconut milk, tomato paste, water and sea salt. Stir and bring to boil.
Turn the heat down to slow simmer and cook for 1 hour, covered with a lid. Stir a couple of times.
After an hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid. Stir a few times.
Sprinkle with some fresh coriander or parsley and a little drizzle of lemon or lime juice before serving.

Serve

Serve with your favourite vegetables or rice, cauliflower rice or quinoa.

Slow cooker

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Make-ahead

Re-heat in a pot over a low heat until just hot.

Store

Store in an airtight container in the fridge.
Can also be frozen.

Grab Bag Formula Method

If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
Place all your prepared ingredients into the Grab Bag.
Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay. Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 4½ hours.
Taste and adjust the seasoning and spiciness. Sprinkle with some fresh coriander or parsley and a little drizzle of lemon or lime juice before serving.
** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.
OR
If you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.

Notes

No-heat

Remove the red chilli to make it less spicy if cooking for the kids - although it’s not very spicy anyway.

Dairy-free

Choose coconut oil as the fat.

Onion and garlic-free

Replace them with a small bulb of fennel (diced) and a teaspoon of ground cumin.

Vegetarian

Replace the lamb with 2 cans of drained and rinsed chickpeas. Serve with rice or quinoa to ensure you have a complete protein.

Let me know if this is a winner in your household. Post a comment and rate the recipe below.

Easy Lamb Harira

June 6, 2018 | Budget Friendly, Make-ahead Meals, Red Meat, Freezable Meals, Slow Cooked, Soups

Lamb Harira is a hearty, flavour-packed soup-stew that’s especially nourishing during the colder months. With warming herbs and spices, it’s comfort in a bowl, and the best part is how simple it is to prepare. Just 15 minutes of hands-on time in one casserole dish, then let the oven do the work while it slowly braises into something rich and super satisfying. If you prefer, this recipe is also easily adapted for the slow cooker, making it as fuss-free as it is delicious.

Health benefits

This is one nutritionally balanced meal – lots of plant based fibre and available, gut healing protein thanks to the lamb (on the bone) and broth. The addition of the spices further supports the digestive and immune systems, with a boost of liver supporting greens (kale and parsley or coriander) to finish it off.

Ingredients

Key ingredients include lamb shanks, a blend of lentils, kale, and an aromatic mix of cumin, turmeric, cinnamon, and ginger. Tomato passata and chicken stock or bone broth create a rich base for the dish.

How to make this easy lamb harira

Start by pre-heating your oven and combining all the ingredients (except the kale and lemon) in a large ovenproof dish. Add the lamb shanks and cook in a low oven for several hours until the lamb is tender and falling off the bone. Stir in the kale at the end, and let it wilt before serving with a squeeze of lemon and fresh coriander (cilantro) or parsley.

Serving suggestions and how to store

Serve this hearty stew in a big bowl with a wedge of lemon and a sprinkle of fresh herbs. Leftovers can be stored in an airtight container in the fridge or freezer. You may need to add more liquid when reheating, as the lentils will continue to absorb moisture.

Vary this lamb harira to suit your dietary needs

For a vegetarian/vegan version, replace the lamb with mushrooms or chickpeas and use vegetable stock instead of bone broth. To make this onion and garlic-free, substitute with fennel and add extra cumin and chilli powder for flavour. Make it spicy by serving with chilli flakes for an extra kick.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements. There are also instructions to make it vegetarian too!

For more delicious, easy to make, healthy slow cooker recipes, click HERE.

Easy Lamb Harira - This tasty, hearty Lamb Harira soup is a nourishing meal that's great to make ahead as the flavours just get better and better with time. You can make it a couple of days ahead of eating and it can also be frozen.

Print Recipe

4.85 from 38 votes

Lamb Harira

This Easy Lamb Harira is a rich and delicious Moroccan-inspired stew. It's a one-pot wonder made with tender lamb shanks, lentils, and a warming blend of spices. This dish is slow-cooked to perfection, making it a hearty and nourishing option for the whole family.

Prep Time15

Cook Time3

Total Time3 15

Course: Soup, Main Course

Servings:

Author: Georgia Harding

Ingredients

1 onion/s (large) diced
4 clove/s garlic -chopped
2 carrot/s (large) diced
2 stick/s celery -diced
1 sweet potato/s -peeled and diced
680 g tomato passata (puree)
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
200 g puy (French) lentils (1 cup)
100 g split red lentils (½ cup)
1 tsp sea salt - or to taste
ground black pepper
1 ltr chicken broth or stock
2 lamb shanks
1 bunch/s kale -leaves torn off the stems (stems diced)
½ bunch/s fresh coriander leaves -or flat leaf parsley leaves, to serve
1 lemon/s -cut into quarters, to serve

Metric - US Customary

Instructions

Pre-heat the oven to 250℃/480℉ (fan-forced).
In a large oven proof casserole dish with lid, add all of the ingredients except the shanks and kale (add the stems though).
Mix well to combine. Add the shanks and submerge them in the liquid.
Cover the dish (with a lid or foil) and put in the oven, turning the temperature down to 150℃/300℉ immediately.
Cook for 3-4 hours or until the lamb falls off the bone.
Remove the dish from the oven, stir in the kale, replace the lid and allow to sit for 5-10 minutes so the kale wilts.

Slow Cooker

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Serve

With a wedge of lemon and garnished with coriander or parsley.

Make-ahead

Re-heat in a pot over a low heat until just hot.

Store

If you are storing or freezing it, strip the meat from the bones of the shanks and discard the bones (or freeze them to re-use to make a bone broth - there will still be some goodness remaining).
Store in an airtight container in the fridge or freezer.
You may need to add more liquid (water or stock) when reheating.

Grab Bag Formula Method

If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
Place all your prepared ingredients (except the kale, coriander and lemon) into the Grab Bag.
Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay.
Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 4-5 hours.
If there is a lot of liquid, remove the lid and cook for a further 20-30 minutes to reduce and thicken the sauce.
Remove the dish from the oven, stir in the kale, replace the lid and allow to sit for 5-10 minutes so the kale wilts. Taste and adjust the seasoning and spiciness.
** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.
OR
If you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.

Notes

Vegetarian and Vegan Harira

Replace the lamb with 250grams (approx. 2 cups) diced mushrooms (or chickpeas) and the bone broth with vegetable stock. Cook for 2-3 hours.

Onion and Garlic-free

Replace both with finely diced fennel, a extra teaspoon of cumin and chilli powder to taste.

Make it spicy

You can serve this with chilli flakes - we always do.

Leftovers

Leftovers are fabulous the next day and this is a great dish to make ahead or freeze (in an airtight container). My kids love it in a thermos for their school lunch.

I'd love to hear how you and your family enjoy this delicious, super nourishing meal. Let me know what you think- post a comment below and rate this recipe!

Ramadan and Fatteh (pita with chickpeas and yoghurt)

May 16, 2018 | Budget Friendly, 30 Minute Meals, Red Meat

This week I’m sharing a recipe for a delicious Middle Eastern Fatteh. Food and food culture really fascinates me. I believe the very best thing about traveling or meeting people from different cultures is becoming more informed about their way of life and of course, exploring their traditional food.

Every country or community’s unique cuisine reflects its distinct history, lifestyle, values, and beliefs. I just love how traditional cuisine is passed down from one generation to the next and how it operates as an expression of cultural identity.

So with Ramadan beginning today, I’ve asked my friend Souad to share what Ramadan is, as well as a recipe for Fatteh (pita with chickpeas and yoghurt) – a divine meal that features on her table regularly. Trust me, Fatteh is so delicious and will absolutely become a regular on my own table – my whole family loved it, it’s SO easy to make and definitely proves that the simple things in life, are often he best.

What is Ramadan?

Fasting during the month of ‘Ramadan’ is one of the five pillars of the Islamic faith. Ramadan is in the ninth and most sacred month of the Islamic Lunar Calendar. The fasting of Ramadan is obligatory for every healthy person and takes place from sunrise until sunset. However young children, the elderly, travellers, pregnant women and people in poor health are amongst those that are exempted from fasting.

The foods of fasting and Ramadan

During Ramadan, Muslims fast by waking up very early (known as the ‘Suhoor’) and eating a pre-dawn meal to help sustain their mind and body throughout the day. Suhoor should be nutrient dense, yet not too heavy and contain a combination of high quality protein, fibre-rich food, hydrating vegetables and good sources of fat; in addition they also consume water and or tea (preferably herbal). Food choices do vary from culture to culture. Foods eaten can include dates, eggs, traditional soups with choice of protein, oatmeal, a variety of homemade dairy products (labne, shanglish) with bread, olives, cucumber and tomatoes. Once the sun rises, the fasting Muslim is not allowed to consume any food or water until sunset.

‘Iftar’ time (breaking of the fast) occurs at sunset, where it is customary to break the fast with dates and water as this helps to restore sugar and salt levels and rehydrates the body. Then Muslims pray the ‘Megreb prayer’ and then return to the dinner table to have their meal.

The types of food served vary by region. However mostly, families start with a simple soup, then move onto grazing the table with a variety of dishes ranging from casseroles, rice and legumes, salads and vegetables and of course meat/chicken/seafood. The fasting Muslim can continue to eat and drink until sun rise. It is highly encouraged to be more conscious and wary of what and how much you eat, focusing more on eating small amounts of healthy, wholesome, hearty foods and abstaining from processed and sugary foods, maintaining control and not over indulging. And to importantly, stay hydrated!

More than just fasting…

Throughout this month, a Muslim must do his utmost to refrain from negative behaviour, like swearing, lying etc and increase good behaviours. This is to help the Muslim build spiritual character and personal awareness by increasing charitable deeds, attending congregational prayers and maintaining ties with family, friends and neighbours.

End of fasting…

Ramadan comes to an end at the sighting of the crescent moon which indicates a new month. It is then, Muslims celebrate with a feast called ‘Eid-al-Fitr.’ This lasts for three days and is filled with family and community activities, gifts for the children and plenty of eating.

I really enjoyed putting this post together, thanks so much to Souad for sharing this valuable insight into Ramadan and her recipe for Fatteh, such a fabulous, delicious meal.

Health benefits

This dish combines protein-rich chickpeas and lamb with gut-friendly yoghurt, offering a nutritious balance of macronutrients. The pine nuts and tahini provide healthy fats, while garlic, parsley, and lemon juice contribute immune-boosting properties and antioxidants.

Ingredients

Crispy Lebanese pita bread forms the base, layered with chickpeas, a garlicky yoghurt-tahini sauce, spiced lamb mince, and a garnish of toasted pine nuts and fresh parsley.

How to make this delicious fatteh

Begin by crisping Lebanese bread in the oven to make crispy pita chips. Cook chickpeas until tender, then prepare the garlicky yogurt sauce by whisking together garlic, yoghurt, tahini, lemon juice, and salt. Sauté lamb mince with butter or ghee and optional spices until browned and seasoned. Assemble the dish by layering bread, warm chickpeas, yoghurt sauce, and lamb in a serving dish. Finish with a sprinkle of pine nuts and parsley.

Serving suggestions and how to store fatteh

Serve Fatteh immediately, accompanied by traditional sides like olives, pickled vegetables, sauerkraut, or fresh spring onions. Leftover mince and chickpeas can be stored separately in the fridge or frozen, though the bread will lose its crispness if stored after assembly.

Vary this fatteh to suit your dietary needs

For a dairy-free option, use coconut yoghurt and replace ghee with olive oil. Substitute the Lebanese bread with gluten-free wraps for a gluten-free version. Vegetarians and vegans can swap lamb for finely chopped mushrooms and follow the dairy-free variation. Toasted sunflower seeds are a great alternative to pine nuts for a nut-free option. For a garlic-free version, replace garlic with cumin and smoked paprika in the yoghurt sauce. Add ground cumin or coriander to the lamb mince for a spiced twist.

This delicious Fatteh recipe (Pita with Chickpeas & Yoghurt) is a Middle Eastern meal which is often enjoyed during the month of Ramadan.

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4.89 from 9 votes

Fatteh (pita with chickpeas and yoghurt)

This is a traditional Middle Eastern dish with many variations depending on each cultural preference. It's always served in one big serving plate amongst family and friends.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

2 Lebanese wrap breads
2 cup/s cooked chickpeas -fresh soaked overnight and then boiled until soft or you can use 2 cans

Yoghurt Sauce

375 g natural, Greek or coconut yoghurt (1½ cups)
3 clove/s garlic -crushed (raw)
1 tsp sea salt
1 tbsp hulled tahini
½ lemon/s -juice
2 tbsp water (optional if the yoghurt is very thick)

Mince

250 g lamb mince
1 tbsp butter, ghee or coconut oil
Sea salt and freshly ground black pepper -to taste
½ tsp ground cumin (optional)

Garnish

70 g pine nuts (½ cup) toasted (to serve)
¼ bunch/s fresh parsley leaves -chopped for garnish

Instructions

Preheat the oven to 160℃/320℉.
Place the Lebanese bread on a tray and bake for 10 mins, turning half way, until browned and crispy. Remove from the oven and set aside. Alternatively, cut the bread into small wedges and fry them on the stove in 1 teaspoon ghee.
Cook the soaked chickpeas by boiling until soft and cooked through (approx 10 minutes if they are well soaked). Drain them prior to serving, season and set aside. If using a can, drain and rinse them and then heat in a pot with a little water and sea salt until warm.

Yoghurt Sauce

This sauce is super important to the tastiness of this dish, it adds SO much flavour. Don't scrimp on the garlic.
Meanwhile, place the yoghurt, raw garlic, salt, tahini, lemon juice in a bowl and whisk together until well combined. If using a Thermomix - chop the garlic, 3 seconds, speed 8. Add the rest of the sauce ingredients and blend, 30 second, speed 5.
If necessary, add more water (plain or from the chickpea water) slowly to the yoghurt until desired consistency is obtained. You want the yogurt to sit on the chickpeas (unlike in the pic - I over thinned it, Souad tells me it should sit on top of the chickpeas instead of sinking through doh!)

Mince

In a small fry pan, melt the butter, ghee or coconut oil and cook the minced lamb (plus optional cumin)over a high heat for about cook 3-5mins or until it's cooked through. Season with sea salt and pepper to taste.

Assemble

Break up the Lebanese bread into small bite size and arrange them in an even layer on the bottom of a deep serving platter bowl (or casserole).
Top with the warm, drained chickpeas.
Top the chickpeas with the yogurt sauce and then spread the lamb and ghee evenly over the yogurt.
Sprinkle with pine nuts and parsley and enjoy immediately.

Serve

Traditionally, Souad tells me she would serve the Fatteh with various sides including olives, pickled vegetables, sauerkraut and spring onion (though this can vary depending on personal preferences)

Store

The mince and chickpeas can be stored in an airtight container in the fridge. Obviously the pita will go soggy if stored.
The mince and chickpeas can be frozen.

Notes

Dairy-free

Replace the yoghurt with coconut yogurt. Can also replace the ghee with olive oil.

Gluten-free

Replace the Lebanese bread with a gluten-free wrap.

Vegetarian and Vegan

Replace the lamb with finely chopped mushrooms (Thermomix 5 seconds, speed 4). Plus the dairy-free option for vegan.

Nut-free

Replace the pine nuts with toasted sunflower seeds.

Garlic-Free

I would replace the garlic with a half teaspoon of cumin and smoked paprika (in the yoghurt sauce).

Spice it up

I love this with a teaspoon of ground cumin and coriander (ground or fresh) cooked into the mince.

I'd like to thank Souad so much for this fabulous insight into Ramadan and the food that features on her table during this sacred month. Souad has three beautiful boys and is passionate about whole foods and raising happy healthy kids. She has contributed so much to the Well Nourished community over the years and I can't wait to meet her in person one day.

I'd love to learn more about cultural food experiences so if food is part of a religious or sacred celebration in your culture, I'd love to explore it in future posts. Feel free to email me (via the contact form in the footer of this page) if you'd like to share an insight and/or a recipe. Cheers Georgia x

I'd love to hear how you enjoyed this post and recipe - post a comment below and rate the recipe if you love it too.

yogurt sauce flavors layers bowl toast taste pita chips baking toasted pita middle eastern eggplant almonds crumbs

Lamb Shoulder with Mint Chutney

November 23, 2016 | Make-ahead Meals, Red Meat, Slow Cooked

This is the last of the series of recipes I have developed for JamieOliver.com and his series of ’10 recipes to save your life’. Slow cooked Lamb Shoulder with a mint chutney is probably one of my most cooked meals when entertaining a crowd as it can be prepared ahead and requires little time of me in the kitchen once the guests arrive (I hate missing out). This makes it a timely recipe ahead of the festive season and one I know you are just going to love.

The chutney is optional but highly recommended. We make it spicy, but you can always leave out the chilli if spice isn’t your thing. It does seem to loose some of it’s spiciness when combined with the lamb (my kids handle a two chilli chutney fyi).

Health benefits

Lamb is a great source of protein, zinc, and vitamin B12, which supports energy levels and immunity. Unlike store-bought marinades, this homemade version uses fresh herbs and minimal salt, making it a healthier choice. The fresh mint sauce not only adds a burst of flavour but also aids digestion, making this meal as nutritious as it is delicious.

Ingredients

For this recipe, you’ll need a bone-in lamb shoulder, which gives the best flavour and texture. Fresh rosemary, garlic cloves, and lemon infuse the lamb with rich, savoury notes, while the mint chutney adds brightness. The ingredients are simple but deliver big on taste.

How to make this slow-roasted lamb shoulder

To make this dish, you’ll slow-cook the lamb shoulder over lemon halves, which act like a natural rack and infuse the meat with subtle citrus notes. After cooking the lamb for 4 hours, blend up the mint chutney in a food processor. Once the lamb is tender, remove the foil, grill the top for a crispy finish, and serve with the chutney.

Serving suggestions and how to store

Serve this lamb shoulder with a simple side salad or steamed veggies dressed with olive oil, lemon juice, and seasoning. Store any leftover meat in an airtight container in the fridge, and reheat it in the oven, covered, for 15 minutes at 150℃. This lamb is perfect for making ahead for a stress-free gathering.

Vary this to suit your dietary needs

For a garlic-free version, replace garlic with cumin powder and a pinch of chilli flakes in the baste. You can also swap the garlic inserted into the lamb with anchovy fillets, and omit the garlic in the mint chutney.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For moreeasy to make, delicious meal recipes, click HERE.

Lamb shoulder with mint chutney - My Lamb Shoulder with Mint Chutney is so quick easy to make & is a great dish to entertain with. The lamb melts in your mouth & the mint chutney is divine.

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4.92 from 12 votes

Lamb shoulder with Mint Chutney

This lamb shoulder with mint chutney is a tender, fall-apart roast that’s easy to prepare and perfect for feeding a crowd. The slow-cooked lamb is infused with garlic and rosemary, while the fresh mint chutney adds a zesty kick. It’s a hearty, delicious meal that pairs beautifully with simple salads or roasted veggies.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Servings:

Ingredients

1 lamb shoulder (1.5-2kg approx.) bone in (if it has the shank attached, have your butcher cut the tendon at the base so it doesn't pop up when it is cooking and pierce the foil)
1 lemon/s -halved and bases trimmed so they can sit flat, flesh side up
6 clove/s garlic -peeled and halved (or quartered if large)
160 ml water (⅔ cup)

Baste

2 tbsp fresh rosemary leaves - chopped finely
1 clove/s garlic - peeled and crushed
1 tbsp extra virgin olive oil - extra virgin
1 tsp sea salt - or to taste
ground black pepper - to taste

Mint Chutney

1 bunch/s fresh mint leaves - large (1 cup firm packed), leaves picked off the stems
1 clove/s garlic - crushed
1 red chilli/s - whole
½ tsp sea salt - or to taste
1 lemon/s - juice
1 tsp red wine vinegar

Instructions

Preheat the oven to 250℃/480℉ (fan-forced).
Prepare the baste by mixing all of the ingredients together in a small bowl.
Place the lemon halves in a large roasting tray, flesh side up. Sit the lamb on top of the lemons (so the lemon acts like a rack).
Pierce the flesh of the lamb with a pairing knife 12-14 times. Push the slivers of garlic into the holes.
Rub the lamb with the marinade and add the water to the bottom of the tray.
Now cover with foil making sure the edges are sealed well. I use at least 3 pieces of foil and tuck it under the tray so it is firmly sealed. The lamb needs to steam to make it fall apart when it's done. Any gaps in the foil it can dry out so take your time and seal it carefully.
Put it in the oven and immediately turn it down to 150℃/ 290℉. Cook for 4 hours.
Whilst that's cooking make the chutney by combining the mint, garlic, chilli and salt in a food processor and processing to a paste. Mix in the lemon juice and vinegar and store in the an airtight container in the fridge until the lamb is ready to serve.
When the lamb is ready, remove the foil and put it under the grill for 5-10 minutes or until the top is crispy.
Rest the lamb for a few minutes before serving with the mint chutney and tongs to pull apart the meat.

Make-ahead

If you want to make this ahead, cook it for the full 4 hours, but don't remove the foil until you are ready to serve.
Reheat it in a 150℃ oven (still covered) for 15 minutes, then remove the foil and put it under the grill for 5-10 minutes or until the top is crispy.

Store

Any leftover meat in an airtight container in the fridge.

Notes

Serve

I love this with a big fresh salad or steamed veggies simply dressed with lemon juice, olive oil, salt and pepper. My ebook 'Well Nourished - Sides and Salads' has plenty of fabulous accompaniments to this delicious meal - it's a bargain at $9.95. Check it out HERE.

Garlic-free

Replace the garlic in the baste with 1 tsp of cumin powder and a good pinch of chilli flakes. Replace the garlic (that's inserted into the meat) with pieces of anchovy fillets. Omit the garlic in the mint chutney.

I'd love to hear how you like this, one of my families all time favourite meals. Post a comment below or rate this recipe.

Lamb – simple ways to enjoy it

June 7, 2016 | Red Meat

There are many ways to enjoy the many cuts of lamb. This guide ‘Lamb – simple ways to enjoy it’ lists the most common cuts of lamb and the best way to cook them. Lamb is a protein my family would eat about once a week. Simply prepared with a lovely side or salad is one…

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Moroccan Lamb Burgers with a Mint Feta Dressing

January 22, 2015 | Budget Friendly, Make-ahead Meals, Red Meat, Freezable Meals

These Moroccan lamb burgers with a mint feta dressing bring bold flavours to your table with a delicious blend of spices. Perfect for a casual BBQ or an easy weeknight meal, they’re packed with flavour and can be customised to suit your dietary needs. You can also use this mince mix to make little meatballs to include in the school lunch.

Us Aussies love a burger on a BBQ. So I thought I’d share a recipe that’s easy enough for the kids to get involved and make, and one the whole family will love ahead of this long weekend.

Health benefits

Lamb is a great source of protein, iron, and healthy fats, while the spices provide anti-inflammatory benefits. The fresh mint and yogurt in the dressing add a light, tangy contrast, and you can easily make this recipe dairy-free if needed, keeping it healthy without compromising on taste.

Ingredients

This recipe is loaded with aromatic spices like cumin, coriander, and smoked paprika, along with zesty lemon to brighten the flavours. The mint feta dressing offers a refreshing twist, and there are easy swaps if you’re avoiding dairy.

How to make Moroccan Lamb Burgers

Mix the lamb mince with garlic, spices, and lemon zest to form patties, then cook them on the BBQ or in a pan. Blend together feta, yogurt, and mint for the dressing, adding harissa for extra heat if desired. Serve the burgers on buns or lettuce cups with a generous dollop of mint feta dressing.

Serving suggestions and how to store

Serve these Moroccan lamb burgers in a sourdough bun with salad or go grain-free by using lettuce cups or grilled mushrooms instead. Store leftover patties and dressing separately in airtight containers in the fridge, or freeze the patties for a quick future meal.

Vary Moroccan Lamb Burgers to suit

For a dairy-free option, substitute the feta and yogurt with mayonnaise. You can also skip the garlic and replace it with a pinch of chilli flakes if you prefer. This recipe is easy to adjust, so it fits a variety of dietary preferences without losing its vibrant flavours.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

These gluten & grain-free Moroccan Lamb Burgers are so easy to make, can be pre-made & are great cooked on the BBQ. Great for school lunches too.

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5 from 1 vote

Moroccan Lamb Burgers with a Mint Feta Dressing

My Moroccan Lamb Burgers with a Mint Feta Dressing is a tasty, easy to make burger. Perfect for a fast lunch or dinner.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Servings:

Ingredients

Burger ingredients:

500 g lamb mince
1 clove/s garlic -crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp smoked paprika
1 lemon/s -zest finely grated
Sea salt and freshly ground black pepper -to taste

Mint feta dressing ingredients:

100 g feta cheese -crumbled
2 tbsp natural, Greek or coconut yoghurt
¼ bunch/s fresh mint leaves -finely chopped
½-1 tsp harissa paste (optional)

Serve

6 burger buns
Salad (to serve)

Instructions

For the burger patties:

In a large mixing bowl or food processor, simply mix all of the burger ingredients together until they are well combined (TMX reverse, speed 2-3, using the spatula to push down).
Form into burger patties and cook immediately or refrigerate to cook later, either on the BBQ or in a frypan.

For the Mint and Feta dressing:

Blend the feta, yoghurt, and mint together until well combined (TMX - chop mint 5 sec, speed 6. Add the rest of the ingredients and blend 5 sec, speed 3-4)
Swirl through the harissa (optional).

Serve

the lamb patty on a sourdough roll with salad and the mint and feta dressing
or for gluten and grain free, serve in a lettuce cup or between two grilled field mushrooms

Make-ahead

Re-heat in a low oven until just hot.

Store

Store burger patties and dressing in separate airtight containers in the fridge.
Can also be frozen either the raw patties or cooked. Fully de-frost before cooking/ re-heating.

Notes

Dairy-free

Substitute the feta and yoghurt with homemade or whole-egg mayonnaise.

Garlic-free

Replace the garlic with a pinch of chilli flakes.

As always, I welcome your feed back and questions.

Lamb, Bacon and Lentil Pot

June 19, 2013 | Budget Friendly, Make-ahead Meals, Red Meat, Freezable Meals, Vegetarian, Slow Cooked

This Lamb, Bacon, and Lentil Stew is a hearty, delicious dish perfect for cozy family dinners. With tender lamb shanks, smoky bacon, and a mix of veggies, it’s a delicious, no-fuss, one pot meal that practically cooks itself – ideal for busy nights when you want something comforting and nutritious.

This gluten free, healthy lamb shank recipe is so simple to make, it’s sure to become a family favourite. You don’t really need a whole shank per person here, especially if they are large. I’m all for spending extra money on quality meat, buying less of it (so it’s still affordable) and bulking it out with other good stuff. You know I’m all for variety too, so including the lentils for extra protein is a winner.

You can either throw it in the slow cooker or cook in the oven at a low temperature (like below). The meat just melts in your mouth and the flavour of the lamb with bacon and rosemary is a match made in heaven.

Health benefits

This Lamb Bacon Lentil stew combines protein-rich lamb and lentils with a variety of vegetables, making it a well-rounded meal. The slow-cooked ingredients provide a rich flavour and satisfying texture, perfect for nourishing the whole family. The gut healing chicken broth I’ve raved about here, and by slow cooking the shanks this way, even more, immune boosting, nutritious goodies are added. The onion, garlic, vegetables and rosemary give further immune support too. This lamb shank recipe is a great option for those who don’t tolerate tomatoes but are after a hearty stew.

This recipe has about 38-42 grams of protein per serve.

Ingredients

To make this dish, you’ll need lamb shanks, bacon, brown lentils, carrots, celery, mushrooms, onions, garlic, rosemary, red wine, and chicken stock. Optional extras include zucchini, eggplant, or parsnips for added variety.

How to make Lamb, Bacon and Lentil Stew

Start by browning the lamb shanks in a large ovenproof dish, then add all the remaining ingredients. Season everything well, ensuring the lamb shanks are submerged in liquid. Cover with a lid and cook in a 160℃/320℉ oven for about 3 hours. The slow cooking ensures tender lamb that falls off the bone.

Serving suggestions and how to store

Serve this lamb bacon lentil stew with mashed potatoes to soak up the rich juices plus steamed veggies or a fresh salad. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in a low oven until warm.

Vary this to suit your dietary needs

For a vegetarian version, swap the lamb and bacon for extra lentils, mushrooms, and smoked paprika for a smoky flavour. If you’re avoiding legumes, leave out the lentils and add more vegetables like parsnips or sweet potatoes.

Enjoy this hearty lamb, bacon, lentil stew. A delicious, nourishing protein-packed one pot meal, perfect for a comforting family dinner.

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4.80 from 30 votes

Lamb, Bacon and Lentil Stew

This Lamb, Bacon, and Lentil Pot is the ultimate comfort dish, packed with tender lamb shanks, smoky bacon, and hearty lentils. It's a one-pot wonder that's easy to prepare and perfect for those days when you want a wholesome, nourishing meal with minimal effort.

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Servings:

Ingredients

2 onion/s -peeled and sliced
2 clove/s garlic -sliced
400 g can brown lentils -drained and rinsed or 1 cup cooked brown lentils
3 carrot/s -sliced roughly
4 rasher/s bacon -diced roughly
100 g mushrooms -Swiss brown or button, sliced (1 cup)
3 stick/s celery -sliced roughly
2 tbsp fresh rosemary leaves -chopped (or 1 tablespoon of dried)
Sea salt and freshly ground black pepper
60 ml red wine (¼ cup)
250 ml chicken broth or stock (1 cup)
4 lamb shanks -small, or two large ones (depending upon your appetite)

Optional extras

1 zucchini/s - or eggplant or parsnip, diced

Instructions

Preheat your oven to 160℃/320℉ (fan-forced).
In a large oven proof dish (I like my cast iron pot), place the lamb shanks and brown quickly on the stove top (in a little olive oil or ghee) over a medium high heat. This is not essential and I have to confess, I'm a bit lazy and tend to take the just throw it all in approach.
Next, add all of the ingredients, season and stir to combine. Make sure the lamb shanks are toward the bottom of the dish and covered with the liquid and other ingredients.
Place the lid on the pot and cook for 3 hours. I aim for 3 hours, as the longer it cooks the more tender the lamb. I tend to put it in the oven before school pick up and it's ready in time for dinner. It's very forgiving so can easily cook for longer. *
Sprinkle with finely chopped parsley (good way to hide this very nutritious green) and serve alone or with one of the following...

Slow Cooker

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Serving suggestions

Steamed and buttered vegetables.
Mashed potato, sweet potato or pumpkin (soaks up the delicious juices).
Pureed or mashed cauliflower.
Cauliflower, broccoli and lemon salad.
Green beans, steamed and dressed with lemon juice, zest and EV olive oil.
A simple bowl of greens or a salad.

Make-ahead

Re-heat in a low oven until just hot.

Store

Airtight in the fridge and can also be frozen (remove the bone to freeze).

Grab Bag Formula Method

If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
Place all of the ingredients (other than those for serving) into the Grab Bag.
Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay. Place the lid on the pot, set your oven to 160°C/320°F (fan-forced) and cook for 3½-4 hours. The thicker the lamb shanks the longer it will need to cook.
** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.
OR
If you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.

Notes

Vegetarian is Possible

Double the lentils, use vegetable stock, add 300g mushrooms and add a tablespoon of smoked paprika (to add a smoky flavour like bacon). You could also add tempeh if you'd like and cook for only 1 hour.

Legume-free

Leave out the lentils and add in extra veggies. I love adding parsnip and sweet potatoes but you can add whatever you like really.

Onion-free

Replace the onion with a small bulb of diced fennel.

Garlic-free

Replace the garlic with a good pinch of chilli flakes.

Green boost

Stir in a bunch of kale (leaves trimmed and diced) at the very end of cooking (last 5 mins).

Wine-free

Replace the red wine with more stock or broth and a tsp of balsamic vinegar.

Let me know what your think. I love receiving your comments.

One Pan Moroccan Dinner

June 10, 2013 | Make-ahead Meals, Chicken, Freezable Meals, Slow Cooked

This One Pan Moroccan Dinner is a delicious and hearty dish that brings together tender meat, veggies, and warming spices all in one pot. It’s a fuss-free, set-and-forget recipe that’s perfect for busy nights or when you want a nourishing, comforting meal without much effort.

Health benefits

This healthy Moroccan-inspired meal has everything you need to nourish the family. Protein, especially if on the bone will introduce those bone derived nutrients I posted on here. The spices improve digestion and offer immune support. The vegetables are of course full of fibre, vitamins, minerals and protective Phyto (plant) chemicals.

Ingredients in the One Pan Moroccan Dinner

You’ll need a mix of your favourite meat (or plant-based alternatives), chickpeas, veggies like carrots, celery, and zucchini, plus spices such as cumin, cinnamon, and coriander. The addition of fresh parsley and a squeeze of lemon at the end brightens the dish.

Instructions to make One Pan Moroccan Dinner

Start by sautéing onions and garlic, then brown your chosen meat. Add in the veggies, chickpeas, spices, and tomato passata, and let it slow cook in the oven for 1-3 hours, depending on the meat. Finish with fresh herbs and lemon juice for that zesty hit of flavour.

Serving suggestions and how to store

Serve this Moroccan dish with couscous, rice, or mashed potatoes. It stores well in the fridge for up to three days, and any leftovers can be frozen in an airtight container for easy future meals.

Vary this to suit your dietary needs

For a gluten-free option, pair it with rice or mashed potatoes. Make it vegetarian or vegan by swapping the meat for chickpeas and tofu. You can also omit legumes or garlic as needed, or switch up the veggies based on what you have on hand.

One-pan Moroccan dinner with spiced vegetables, chicken, and a blend of aromatic flavors—easy and delicious.

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4.80 from 5 votes

One pan Moroccan dinner

This delicious, one pan meal is super simple to make and so, so tasty.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Servings:

Ingredients

500 g meat of choice -approx. such a whole chicken thighs, chicken legs or diced lamb, lamb shanks or casserole chops (see below for vegetarian)
1 onion/s -roughly chopped
2 clove/s garlic -chopped
425 g can chickpeas -drained and rinsed (or cannellini beans)
2 carrot/s -peeled and roughly diced
2 stick/s celery -chopped
1 zucchini/s -diced (or grated for fussy people)
1 red capsicum/s -diced
75 g peas (½ cup) fresh or frozen
2 tsp ground cumin
1 cinnamon quill
1 tsp ground coriander
1 lemon/s -zest (peel off a few strips with your peeler)
chilli flakes -to taste
Sea salt and freshly ground black pepper -to taste
680 g tomato passata (puree)

Serve...

¼ bunch/s fresh parsley leaves
1 lemon/s -juice

Optional extras

1 tsp dulse flakes

Metric - US Customary

Instructions

Preheat your oven to 150℃/300℉ (fan-forced).
Use either an oven proof deep pan (with a lid) or a casserole dish.
On a stove top, begin with softening the onion and garlic in a little-refined coconut (tasteless), butter or ghee over a low heat. Push aside and slightly brown the meat of your choice. Take off the heat. Now add the rest of the ingredients.
Mix together roughly, place on the lid and throw in the oven for 1-3 hours (depending upon the cut and size of the meat) or until the meat is tender. Chicken will cook in an hour, lamb will do better with a longer cook time.
Finish with the fresh herbs and lime or lemon juice which adds a real freshness to the dish.

Slow Cooker

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Serve

Serve with cous cous or one of the variations below.

Make-ahead

Re-heat (covered) in a low oven until just hot.

Store

Store in an airtight container in the fridge.
Can also be frozen.

Grab Bag Formula Method

If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
Place all your prepared ingredients (except the parsley and lemon juice) into the Grab Bag.
Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay.
Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 1½-3½ hours (depending upon the cut and size of the meat) or until the meat is tender. Chicken will cook quicker than the lamb.
Taste and adjust the seasoning and spiciness. Lastly finish with the fresh herbs and lemon juice which adds a real freshness to the dish.
** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE. OR If you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.

Notes

Gluten free

Serve with brown rice or mashed potato.

Vegetarian and vegan

Double the chickpeas or and add in 2-300g of diced organic firm tofu. Cook for 1 hour.

Grain-free

Serve on mashed potato or sweet potato.

Legume-free

Leave out the chickpeas.

Garlic-free

Replace the garlic with a teaspoon (extra) of ground cumin and a pinch of chilli flakes.

Onion-free

replace the onion with a small bulb fennel, diced

Different vegetables

Substitute any of the vegetables. Root vegetables work well. If using broccoli or cauliflower mix through about 10-15 minutes before the end of the cooking time (I really dislike soggy cruciferous).

Time saving tip

If you are pushed for time or want to pre-prepare this meal in the morning so you can throw it in the oven later that evening, don't worry about sautéing the onion, garlic, and meat. Just throw all together, cover and refrigerate until you're ready to bake. You will just need to bake it for an extra 10-20 minutes if it's straight out of the fridge, to ensure the meat is cooked. I have even pre-cooked this the day before and just reheated it prior to eating.

Money saving

I find organic chicken drumsticks or drumettes cost the same as conventional free-range thighs. I stock up on these for casseroles as the bone-derived nutrients add so much goodness to a slow cooked casserole.