Try this warm and cosy winter recipe by Cassandra Heneghan


  • 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


  • 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.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 652kj
  • Fat Total 39g
  • Saturated Fat 15g
  • Protein 41g
  • Carbohydrate 36g
  • Sugar 6g
  • Sodium 369mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Bob44Report
How many hours do you cook this?????