Lamb and Pumpkin Casserole

Preparation: 15 minutes

Cooking: 60 minutes

Serves 4

500g lamb steak, diced

2 tblspn flour

1 tblspn white pepper

1 tblspn vegetable oil

1 onion, sliced

2 cloves garlic, crushed

500g pumpkin, peeled, cubed

1 parsnip, peeled, sliced

2 carrots, peeled, sliced

1 tspn fresh rosemary leaves

1 cup vegetable stock

2 tblspn fresh parsley, chopped

Coat lamb in flour and pepper. Heat oil in a large non-stick pan and brown lamb pieces. Transfer to a large casserole dish with a lid. Sauté onion, garlic, pumpkin, parsnip, carrots and rosemary in the same pan for 5-7 minutes. Stir through stock. Add vegetables and stock to meat in casserole. Cover and bake at 150ºC for 1 hour. Serve with rice and green vegetables.