1kg lamb rump, cubed
2 medium eggplants
4 medium zucchinis
1 large onion
1 large red capsicum
1 lrge yellow capsicum
3 cups of crushed tomatoes
6-8 cloves garlic, minced
4 tablespoons fresh basil
2 tablespoons fresh parsley,
1 tablespoon of rosemary springs
1 tsp Salt
1 tsp pepper to taste
½ cup of Greek yoghurt
2 tablespoons olive oil


  1. Heat olive oil and saute lamb at hot temperature in a pan quickly until lightly brown. Then place in slow cooker.
  2. Chop all vegetables into large cubes (2 cm) and finely chop onion garlic, basil and parsley, then add to slow cooker. Add crushed tomatoes, sprigs of rosemary, seasoning and yoghurt. Stir until combined.
  3. Cover and cook in slow cooker on low heat for 6-7 hours or high for 3-4 hours.
  4. Serve with 1 cup of steamed vegetables and 1/2 cup steamed rice per person.

Nutrition Guide PER SERVE
Energy (cal) 446cal
Protein 36.6g
Fat 11.2g
Saturated fat 3g
Carbohydrate 43.1g
Sugars 13g
Sodium 400mg

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