PARSNIP & LAMB CASSEROLE

SERVES 4 PREP 20 MINS COOK 1¼ HOURS PER SERVE 2969kj COST PER SERVE $3.40

2 tbsp olive oil 8 lamb forequarter chops 1 bunch 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 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 the boil, then reduce heat to low. Simmer, covered, 1 hour until chops are tender and falling off the bone.

5 Scatter with coriander leaves to serve. Accompany with couscous.