Spring lamb casserole
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|2 tbsp||Canola oil|
|1 to taste||Salt & freshly ground pepper|
|1 bunch||Baby carrot|
|500 g||Baby potatoes|
|1½ cups||Frozen peas|
- Heat oil in frying pan over a medium-high heat. Dust cubed boneless, lean lamb stew meat, cut in 2cm cubes with flour and season with salt and pepper. Brown floured lamb, in two or three batches, for five minutes in the hot oil. Using a slotted spoon, remove browned lamb to the bowl of slow cooker.
- Reduce pan heat to medium. Add the sliced onion and cook for five minutes, stirring until lightly browned. Stir in the water, scraping up the browned bits off the bottom of the pan. Transfer onion mixture to slow cooker.
- Cover and cook on low for six hours. Add baby carrots, trimmed (or use carrot sticks) and potatoes,halved and cook for two hours more. Add fresh or frozen peas and cook for a further 30 minutes. Adjust seasoning with salt and pepper to taste.