Prep time: 30 mins
Cooking time: 10-12 hours
1kg lamb goulash
500g butternut or Japanese pumpkin, peeled and sliced into medium-sized pieces
4 carrots, peeled and sliced into medium-sized pieces
2 stalks of celery, cut into thick slices
4 zucchinis, peeled and sliced into thick slices
1 broccoli, washed and cut into medium-sized pieces
1 leek, finely sliced
1 tsp ground cinnamon (optional)
1 tsp ground cumin (optional)
1 tsp ground coriander (optional)
8-10 dried apricots, sulphur-free
500ml organic vegetable broth or homemade broth
1. Place all ingredients into a slow cooker (if your slow cooker is too full remove 1 – 2 cups of veggies and use them for steamed vegetables).
2. Cover meat and veggies with stock and water and set to slow cooking.
3. Leave to cook overnight for approx. 10-12 hours.
4. Puree meat and vegetables together and batch freeze in small portions.