Start this in the morning and leave it to simmer away all day, making a melt-in-the-mouth stew for supper. Shoulder or neck of lamb give the best results.
Heat the oil in a large frying pan. Brown the chunks of lamb in it. Drain off two thirds of the fat. Sprinkle the sugar on top and stir in 1 tablespoon flour.
Transfer to the slow cooker. Add the white wine and season with salt, pepper and nutmeg. Add the tomatoes, garlic bouquet garni, carrots, turnips, onion and enough water or stock to cover the meat. Cook on low for approximately 6 hours.
Either add the green vegetables after 6 hours and leave to cook for another hour or so or blanch the green vegetables and sprinkle them on top when ready to serve.
Nutritional analysis per serving (4 servings)
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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