Halloween is a time for spooks, scares… simmering and sautéing! Forget the sweet treats and try out this ghoulishly good stew, complete with creepy eyeballs made from stuffed olives, which will leave the kids full up for hours and ready for an evening of trick-or-treating.
IT’S ALWAYS A TREAT WHEN THERE’S NO WASHING UP! thanks to Bacofoil.
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- 2 tbsp olive oil
- 600g diced lamb leg
- 1 large onion, finely chopped
- 2 large garlic cloves, finely chopped
- 1 red chilli, deseeded and chopped
- 1 tsp smoked paprika
- 1 ½ tsp cumin seeds
- 1x 400g tin chopped tomatos
- 750ml lamb stock
- 2 medium beetroot, peeled
- 250g butternut squash, peeled, deseeded and chopped
- 1 large red pepper, deseeded and sliced
- 10 pimento stuffed olives, halved
- Handful parsley or chives, finely chopped
- Sour cream, to serve
- Crusty bread, to serve
- Bacofoil Casserole Dish & Slow Cooker Liner
- Bacofoil 2 in 1 Parchment & Foil
- Preheat the oven to gas 3, 150 degrees C
- Line your casserole dish with a Bacofoil Casserole Dish & Slow Cooker Liner
- Add the lamb, vegetables (not olives or beetroot), paprika and cumin to your casserole dish
- Cover with vegetable stock and stir well
- Wrap the raw beetroot (sprinkled with smoked paprika) in a foil parcel made from Bacofoil 2 in 1 Parchment and Foil and cook in the oven for 1hr 30 mins
- Put on the middle shelf in the oven and leave to cook on a moderate heat for 3 hrs 30 mins
- Remove the beetroot from the oven, chop and stir through the stew.
- Taste and season as necessary
- Scatter the halved olives and fresh parsley
- Serve with sour cream and crusty bread