Recipe by Damian Eastall


  • 1 kg lamb chop or lamb shanks

  • 1 cup green Lentil

  • 2 tablespoons brown sugar or palm sugar

  • 2 tablespoons dried mixed Herbs

  • 1 can condensed Tomato Soup

  • 2 medium Potatoes chopped into medium sized pieces

  • 2 carrots chopped into medium sized pieces

  • pumpkin same amount as potato - cut into medium sized pieces

  • 1 L Beef Stock


  • 1.

    Into large pot throw lentils, lamb, vegies (not pumpkin), sugar, tomato soup, beef stock and dried herbs. stir.

  • 2.

    Preheat oven on 200 celcius. Then place pot in the oven covered for 40 mins (stirring once or twice).

  • 3.

    Remove pot from oven, stir, add pumpkin and cook for another 50 - 60 mins - stirring occasionally. Take from oven take lid off and allow to stand for 10 mins.

  • 4.

    Serve with fresh herbs and a dollop of sour cream.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 289kj
  • Fat Total 19g
  • Saturated Fat 8g
  • Protein 12g
  • Carbohydrate 16g
  • Sugar 3g
  • Sodium 211mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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