Really Easy Ghoulish Goulash!
- 2 tbsp olive oil
- 600g (1lb) diced lamb leg
- 1 large onion, finely chopped
- 2 large garlic cloves, finely chopped
- 1/2 – 1 red chilli, deseeded and finely chopped (depending on taste)
- 1 tsp smoked paprika
- 1 1/2 tsp cumin seeds
- 1 x 400g tin chopped tomatoes
- 750ml (1 1/4pt) lamb or vegetable stock
- 2 medium beetroot, peeled
- 250g (8oz) butternut squash, peeled, deseeded and chopped
- 1 large red pepper, deseeded and sliced
- 10 Pimento stuffed olives, halved
- handful parsley or chives, finely chopped
- soured cream, to serve
- crusty bread, to serve
- Bacofoil Casserole dish and slow cooker liner
- Bacofoil 2 in 1 parchment and foil
This ghoulishly good stew, complete with creepy eyeballs made from stuffed olives, is packed with succulent lamb and flavoured with chilli and paprika for a warming, spicy kick. The perfect Halloween recipe to tuck into after a night of trick or treating.
- Preheat the oven to gas 3, 150°C
- Line your Casserole dish with a Bacofoil casserole dish / slow cooker liner.
- Add the lamb, vegetables (but not the 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 30mins.
- Put on the middle shelf in the oven and leave to cook on a moderate heat for 3 3/2 hours
- Remove the beetroot from the oven, chop and stir it through the stew. Taste and season as necessary. Scatter over the halved olives (as eyeballs) and fresh parsley. Serve with soured cream and crusty bread.