Slow-Braised Diced Lamb with Squash Purée & Cabbage

Slow-Braised Diced Lamb with Squash Purée & Cabbage

A rich, comforting dish with a luxurious twist

Serves: 4 | Prep: 15 mins | Cook: 2 hrs

Ingredients:

1. Diced lamb
2. Onions, carrots, cabbage, squash
3. Stock, red wine, herbs, butter

Method:

1. Brown the lamb in a heavy casserole dish. Add onions, carrots, herbs and a splash of red wine. Simmer briefly, then add stock and cook gently for 1½–2 hours until tender.
2. Roast squash until soft, then blend with butter and seasoning to create a silky purée.
3. Steam or sauté cabbage lightly in butter.
4. Serve lamb over the squash purée with cabbage on the side. Spoon the glossy braising juices over the top.