‘Traffic light’ spicy Outback Lamb sausage casserole that puts the interest back into comforting family meals
Welcome to the first of our series of guest bloggers. Kim V. Goldsmith is more part of the Outback Lamb family than celebrity chef - but she is a marketing whizz for sure. One I couldn't have done without as Outback Lamb has grown over the past six months. Today though, Kim has put aside her business and artistic interests and is sharing with you her tried and tested family recipe - one which has been retested in my own kitchen and has proven a great success!
I'm beyond excited to share news that over the next few months we’ll be bringing a selection of new recipes from amazing chefs and cooks from around the region. I am so proud to have such exciting and creative people on board with us here at Outback Lamb. Make sure you stay tuned to our social media accounts and the website so you don't miss out on meeting these amazing new people and the chance to try out their recipes.
Over to Kim...
This is the teen’s favourite in our house. It was probably one of the first ‘sophisticated’ meals she would eat that didn’t mean having to separate and identify everything on the plate, and it has remained a favourite to this day. I've slowly added more spice to it over the years and she hasn't even noticed.
It’s very adaptable and lends itself to all sorts of variations based on whatever you have in the pantry or fridge. This is basically the last version that I made - the next one may be similar but different. Make it your own and tone it up or down according to taste. There's nothing spices, chilli and coconut milk or cream can't fix.
6-8 Outback Lamb sausages, diced
1 tablespoon Olive oil
2 cloves garlic, minced (organic Australian grown is the best)
1 onion, diced
1 generous teaspoon curry powder (I like Herbies spice powders)
1 generous teaspoon Massaman powder
2 sprigs rosemary, whole
red wine (enough for a splash + to fill your glass)
1 cup vegetable or chicken stock (one with no additives is ideal if you can’t do homemade)
3-4 prunes to sweeten
2 cups traffic light vegetables, diced
1 can tomatoes (unsalted)
Salt and pepper to taste
1 cup coconut milk (or Greek yoghurt or coconut yoghurt)
½ cup of teff (or you can use cornflour if you don’t have it)
Traffic light vegetables
Green: zucchini, peas or beans, kale or silverbeet
Amber: sweet potato or pumpkin, yellow capsicum
Red – red capsicum or fresh tomatoes
You can also add any other vegetables that need to be used up
Preheat oven at 180 degrees – or 150 degrees if slow cooking. This recipe also lends itself to a slow cooker once the spices, onion, garlic are fried off, the sausages are browned and the wine is added to lift all the sticky bits on the bottom of the pan.
Dice sausages into bite-sized pieces.
Heat a tablespoon of olive oil in a casserole dish on the stovetop and add onions, garlic and curry spices frying off gently until fragrant and onions are soft. Add the sausages and brown. Things will be sticking to the bottom of the pan by now.
Add a generous splash of red wine, scrapping the sticky bits from the bottom of the pan. Now add prunes and 1 cup of stock and let simmer for 5 minutes.
Add diced vegetables. I always go for a traffic light mix, but use up whatever you have available. Add the can of tomatoes, salt and pepper to taste, stir and let simmer.
Once simmering, put casserole dish in the oven for 40 minutes. After this time, take out and stir, add teff to thicken (available in the healthfoods section of the supermarket or wholefood outlets), and coconut milk (or yoghurt), stir and put back in the oven for another 30 minutes.
Serve on its own, or with rice or couscous.
Feeds 4 people plus some for leftovers
TIP: To make this casserole go a bit further and to give it a cassoulet feel, you can add a can of beans or chickpeas (unsalted and rinsed).