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Lamb Stew

Lamb Stew
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Try this warm and cosy winter recipe by Cassandra Heneghan

Serves 10

Ingredients

  • 2 kilograms lamb neck chops trimmed of fat and halved
  • 3/4 cup plain flour
  • 2 tablespoons olive oil
  • 3 large brown onions peeled, thinly sliced
  • 1 kilogram potatoes peeled, diced
  • 500 grams cabbage thinly sliced
  • 3 carrots peeled, roughly chopped
  • 1 can x 420g diced tomatoes
  • 2 tablespoons tomato paste
  • 4 sprigs thyme washed
  • 1 cup parsley washed, roughly chopped
  • 3 cups beef stock boiled
  • 1/2 cup mint leaves washed, rough chopped
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Method

  1. In a bowl, combine the plain flour, salt and pepper. Coat the chops in the flour, reserve the flour and set both aside.
  2. In a frypan, or searing slow cooker, heat the oil over a medium heat and saute the chops and onion in 4 batches. Drain on paper towel.
  3. Place the potatoes, cabbage, carrots, chops and onions into the slow cooker bowl.
  4. In a jug, whisk the left over flour mixture, tomatoes, thyme, parsley and stock until there are no visible lumps. Pour over the ingredients in the slow cooker and set to high for hours.
  5. Sprinkle with parsley, thyme and mint to serve.
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Notes & Tips

For more of Cassie's cooking tips and recipes, check out her blog at aperfectpantry.com.au

Recipe Rating

5
Preparation Time: 20M
Cooking Time: 5H

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