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Ingredients
Method
- 1.5 kg lamb shoulder, diced
- 50g flour
- 2 tbsp oil
- 2 chopped onions
- 6 carrots, sliced
- 2 chopped garlic cloves
- 2 tbsp tomato puree
- 1.2 litres lamb stock
- 2 bay leaves
- Rosemary sprig
- Pop the lamb and flour in a bowl, season well and toss to coat. Fry in the oil in a large casserole for 6 mins or until well browned, then tip the meat into a slow cooker. Add the onions and carrots and cook for 8 mins to colour, then stir in the garlic and cook for a minute more. Scatter in any leftover flour, stir for 1 minute, then stir in the puree and cook for 3 mins.
- Pour the stock over the veggies and bring to a simmer. Pour everything over the lamb in the slow cooker, nestle in the herbs and cook on high for 4 hours, stirring occasionally. Serve with mashed potato and steamed greens - nice!
4 hrs
6 serving
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