Lamb & Fennel Casserole



This is one of the tastiest, simplest casseroles I have ever made. The photo was taken on the stove top before the lid went on!

500g lamb cubed (you could use any meat or tofu)
1 large fennel bulb
1 large brown onion
2 bay leaves
1 star anise
1 heaped teaspoon turmeric powder
1 heaped teaspoon ground black pepper
1 pinch all spice powder
1 pinch chilli
2 tablespoon coconut oil

In a heavy based saucepan (with a secure lid) melt the coconut oil on a medium heat

Fry the onion till translucent and starting to brown then add the spices and combine well.

Add the lamb (or protein of your choice) and brown all over.

Add the chopped fennel and barely cover with water.

Cover and turn up to high, bring to the boil. Then turn to low and simmer for two hours, stirring occasionally.

After two hours, turn the heat to medium and remove the lid. This allows the sauce to thicken.

Totally scrumptious! Serve with steamed vegetables or crispy kale.

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