Slow Cooker Lamb Casserole
A minted lamb casserole made in the slow cooker, perfect for winter and full of vegetables
Servings 4 people
- 600 g diced lamb
- 3 tsp plain 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
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.
Place the onion, carrots, peas, savoy cabbage and lamb in the slow cooker pot.
Pour over the boiling water and add the lamb stockpots or cubes, tomato puree, mint sauce, rosemary and season to taste.
Cook for 4-5 hours on high, or 7-8 on low.
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