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Slow Cooked Lamb Buddha Bowl Slow Cooked Lamb Buddha Bowl

Slow Cooked Lamb Buddha Bowl

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Enjoy melt-in-your-mouth lamb and your five-a-day in one convenient dish with our Lamb Buddha Bowl. As colourful as it is healthy, our take on this one bowl wonder is topped with shredded lamb shoulder – slow cooked in a zesty tomato, shallot and garlic sauce – which is here to revolutionise your midweek meals!

Preparation: 10 mins 
Cooking: 180 mins
Ingredients

Serves 8

800g-1kg boneless lamb shoulder, trimmed and excess fat removed
For the tomato sauce

2 teaspoons olive oil
2 shallots, finely diced
2 large garlic cloves, crushed
2 fresh bay leaves
Pinch of chilli flakes

500ml hot beef or lamb stock
1 x 400g can chopped tomatoes

1 tablespoon tomato purée

Salt and freshly milled black pepper

To serve
4 x 250g packets microwaveable basmati rice

160g baby spinach leaves

1 x 400g can chickpeas, drained and rinsed

500g cherry tomatoes, quartered

1 medium head of broccoli, trimmed and cut into florets and lightly blanched

160g Feta cheese, crumbled

Method
  • Heat the oil in a large, shallow casserole dish over medium to high heat and brown the lamb on both sides to seal.  Transfer to a plate and set aside.
  • In the same dish fry the shallots until soft, then add the garlic, bay leaves and chilli flakes.  Cook for a minute.
  • Stir in stock, chopped tomatoes, tomato purée and season. Return the lamb to the casserole dish, spoon over the sauce, cover with a tight fitting lid and cook for 3 hours.
  •  Remove the casserole dish from the oven and spoon off any excess oil from the surface of the sauce.  Use 2 forks to gently pull the meat apart. Season, if required.
  • Meanwhile, microwave the rice according to the packet instructions.
  • Fill warm bowls with rice, spinach leaves, chickpeas, cherry tomatoes, broccoli, and lamb. Garnish with the feta cheese and serve.

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