Slow Cooker Lamb Casserole
A delicious warming lamb stew to make in the slow cooker, perfect for winter and full of vegetables.
Servings 4 people
Calories 501kcal
Equipment
Ingredients
- 600 g diced lamb
- 3 tsp plain flour (all-purpose flour)
- 1 large onion diced
- 3 medium carrots chopped
- 350 ml boiling water
- 2 lamb stockpots/stock cubes I used Knorr lamb stockpots
- 70 g fresh peas shelled
- 90 g savoy cabbage chopped
- 1 tbsp tomato puree
- 2 sprigs fresh rosemary
- 2 tsp mint sauce
- salt and pepper to taste
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 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 fresh peas, 90 g savoy cabbage, 600 g 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 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.
Nutrition
Calories: 501kcal | Carbohydrates: 12g | Protein: 27g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 133mg | Potassium: 631mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8035IU | Vitamin C: 19.1mg | Calcium: 60mg | Iron: 3mg