Ingredients
1lb and half of diced/cubed lamb
400g canned chopped tomatoes
2 tbsp plain flour (you might need a little more than this)
2 cloves of garlic (crushed)
4 tbsp olive oil
170ml of white wine
150ml lamb stock
1/2 tsp salt
black pepper for seasoning
Method
Cook at high temperature.
Place flour in a bowl and season with black pepper.
Toss the lamb in the flour, coating each piece well.
Heat the oil in a pan and add lamb.
Cook for 4-5 minutes until lightly browned
Transfer to slow cooker.
Add a dash more oil then add garlic to pan and cook for 1 minute
followed by the lamb stock and white wine (I used red wine vinegar)
Bring to the boil stirring continuously.
Pour over the lamb in slow cooker then stir in chopped tomatoes
cover and cook for hour and half
Reduce heat and continue to cook for 6-8 hours until lamb is tender.
Serve with warm crusty bread (it says here)
ENJOY.
1lb and half of diced/cubed lamb
400g canned chopped tomatoes
2 tbsp plain flour (you might need a little more than this)
2 cloves of garlic (crushed)
4 tbsp olive oil
170ml of white wine
150ml lamb stock
1/2 tsp salt
black pepper for seasoning
Method
Cook at high temperature.
Place flour in a bowl and season with black pepper.
Toss the lamb in the flour, coating each piece well.
Heat the oil in a pan and add lamb.
Cook for 4-5 minutes until lightly browned
Transfer to slow cooker.
Add a dash more oil then add garlic to pan and cook for 1 minute
followed by the lamb stock and white wine (I used red wine vinegar)
Bring to the boil stirring continuously.
Pour over the lamb in slow cooker then stir in chopped tomatoes
cover and cook for hour and half
Reduce heat and continue to cook for 6-8 hours until lamb is tender.
Serve with warm crusty bread (it says here)
ENJOY.
