This slow cooker lamb casserole is a comforting one-pot meal made with tender diced lamb, carrots, peas and savoy cabbage in a rich, mint-flavoured gravy. Browning the lamb first adds extra flavour, while a little flour helps thicken the gravy as it cooks.
It is an easy family meal that you can leave to cook slowly throughout the day. Serve it with creamy mashed potatoes or crusty bread to mop up the gravy.
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Easy preparation
There is a little preparation involved, but once the lamb is browned and the vegetables are chopped, the slow cooker does the rest.
For an easier start to the day, chop the onion, carrots and cabbage the night before and store them in the fridge until needed.
Tip: Browning the lamb before adding it to the slow cooker helps develop a deeper flavour, so it’s worth taking the extra few minutes to do this.
Why you’ll love this recipe
Lamb and mint sauce are a classic combination, and the mint adds a lovely flavour to the rich gravy alongside the rosemary and tomato purée. With tender lamb, carrots, peas and savoy cabbage, it’s a hearty one-pot meal.
Coating the browned lamb in flour before adding the liquid also helps create a thicker gravy as the casserole cooks.
Ingredients
Here are the ingredients you will need. You’ll find the quantities together with the full directions in the recipe card at the bottom of the post.
- diced lamb – lamb shoulder is a good choice for slow cooking, but diced lamb leg or neck fillet also work well.
- onion and carrots – these add flavour and sweetness to the casserole.
- savoy cabbage – increases the vegetable count and works particularly well with lamb.
- peas – fresh, tinned or frozen peas all work well. Add them towards the end of cooking to help retain their colour.
- plain flour – coating the browned lamb in flour helps thicken the gravy as it cooks.
- tomato purée – adds depth of flavour to the gravy.
- fresh rosemary – complements the flavour of the lamb. Dried rosemary can be used instead.
- mint sauce – Adds the familiar minted flavour that pairs so well with lamb.
- lamb stock – lamb stock cubes or stockpots provide the savoury base for the gravy. Beef stock can be used as an alternative.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this slow cooker lamb stew recipe perfectly every time. For the quantities, see the recipe card.
The preparation is straightforward: brown the lamb, coat it in flour, add the ingredients to the slow cooker and leave it to cook until the lamb is tender and the gravy is rich.
- Fry the lamb in a dry pan, until all sides are browned off.
- Once cooked off, sprinkle over the plain flour.
- Put the lamb, onion, cabbage, peas and carrots in the slow cooker pot.
- Add the boiling water, lamb stock pots/cubes, tomato puree, rosemary and mint sauce. Season to taste.
- Stir, then cook for 4-5 hours on high, or 7-8 hours on the low setting.
- Serve hot with mashed potato or crusty bread. Garnish with some chopped fresh parsley if you like, and season with black pepper.
Top Tip: to keep the colour in the peas, you can add them in the last 30 minutes of cooking instead of at the start.
Serving
This lamb casserole is delicious served with creamy mashed potatoes or crusty bread to soak up the gravy. You could also serve it with steamed green vegetables if you’d like to add another side dish.
Storage
Keep lamb stew in the fridge for 3 days.
Freezing – Freeze portions in freezer bags or Tupperware pots for up to six months. Defrost in the fridge and reheat using the microwave or in a saucepan on the hob/stovetop until piping hot.
More recipes
Now that you are here, don’t miss out – my Slow Cooker recipe archives are full of slow cooker recipes your family will love (other favourites right now at my house are slow cooker sausage casserole, slow cooker moussaka and slow cooker shepherds pie).
More slow cooker casseroles
Recipe
Slow Cooker Lamb Casserole
Ingredients
- 600 g (20 oz) diced lamb
- 3 tsp plain flour (all-purpose flour)
- 1 large onion diced
- 3 medium carrots chopped
- 350 ml (1 ½ cups) boiling water
- 2 lamb stockpots/stock cubes I used Knorr lamb stockpots
- 70 g (½ cup) fresh peas shelled
- 90 g (1⅓ cups) savoy cabbage chopped
- 1 tbsp tomato puree
- 2 sprigs fresh rosemary
- 2 tsp mint sauce
- salt and pepper to taste
Equipment
Instructions
- Dry fry the diced lamb in a pan to brown it and seal it. Once browned all over, remove from the heat and coat the lamb in the plain flour.600 g / 20 oz diced lamb, 3 tsp plain flour (all-purpose flour)
- Place the onion, carrots, peas, savoy cabbage and lamb in the slow cooker pot.1 large onion, 3 medium carrots, 70 g / ½ cup fresh peas, 90 g / 1⅓ cups savoy cabbage, 600 g / 20 oz diced lamb
- Pour over the boiling water and add the lamb stockpots or cubes, tomato puree, mint sauce, rosemary and season to taste.2 lamb stockpots/stock cubes, 1 tbsp tomato puree, 2 sprigs fresh rosemary, 2 tsp mint sauce, salt and pepper, 350 ml / 1 ½ cups boiling water
- Cook for 4-5 hours on high, or 7-8 on low.
- Serve, garnished with a little chopped fresh parsley if desired. Great with mash or crusty bread.
Natalie says
I often try the same way with lamb, carrots, peas and onions but never tried with cassrole because I think it will be over-cooked if I put it into the hot water over 10 minutes…