Slow-cooked lamb with gremolata

1 Spray a large saucepan with oil and place over a high heat. Cook lamb in batches for 2-3 minutes until browned. Transfer to a plate.

2 Return pan to a medium heat and spray with a little more oil. Add leek, carrot and celery. Cook, stirring, for 5 minutes or until softened. Add stock, 2 cups water, tomato paste and rosemary. Bring to the boil. Reduce heat and simmer, covered, for 3 hours or until lamb is tender. You can cook it for 4-5 hours if you like. Use a shallow spoon to skim off any visible fat.

3 Add chickpeas and courgettes. Cook for 15 minutes or until courgettes are tender and chickpeas are heated through.

4 Combine parsley, lemon zest and garlic in a small bowl. Sprinkle over casserole. Serve with mashed kumara.