COSY CASSEROLES

Cook up something fulfilling and tasty this week

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PARSNIP & LAMB CASSEROLE

SERVES 4 PREP & COOK 1 HOUR 35 MINS

• 2 tbsp olive oil

• 8 lamb forequarter chops

• 1 bunch fresh coriander, roots and stems chopped, leaves reserved

• 1 onion, chopped

• 2 celery stalks, chopped

• 1 carrot, chopped

• 350g parsnips, peeled, chopped

• 1 tbsp Moroccan seasoning

• 2 tsp ground coriander

• 3 cups chicken stock

• 400g can cherry tomatoes

• 400g can chickpeas, rinsed, drained

• couscous, to serve

1 In a large flameproof casserole dish, heat half the oil on high. Brown meat in 2 batches, 3-4 mins each side. Transfer to a plate.

2 In same pan, heat remaining oil on medium. Saute coriander stems and roots, onion, celery and carrot 4-5 mins until onion is tender. Stir in parsnip, seasoning and coriander.

3 Return meat to pan with stock, tomatoes and chickpeas. Season.

4 Bring to boil, then reduce heat to low. Simmer, covered, 1 hour until chops are tender and falling off the bone.