450g lamb, cubed
2 carrots, cubed
1 leek, sliced
1 onion, chopped
1 small turnip, cut into small pieces
1 celery sticks, sliced
1 litre stock
55g quinoa
Dash of black pepper
Fresh Parsley, chopped to serve
Method:
1. Heat oil in a large pan over high heat and brown meat all over.
2. Stir in vegetables, then add stock and quinoa and bring to boil. Turn down heat, partially cover and simmer for 1 1/2 hrs or until lamb is tender. Stir occasionally (remove any scums on the surface) and too up water if needed.
3. Serve with pepper and sprinkle with parsley.
HINTS: this cooks really well in a slow cooker. Cook on low setting and leave it bubbling gently for 6-7 hours. Reduce the amount of liquid just enough to cover the meat and vegetables as using slow cooker, liquid does not evaporate.
