Name: Spring lamb casserole
Ingredients: 2 tablespoon canola oil; 700 gram boneless, lean lamb stew meat, cut in 2cm cubes; 1/4 cup flour; salt and freshly ground black pepper; 1 large onion, thinly sliced; 1/2 cup cold water; 1 bunch baby carrots, trimmed (or use carrot sticks); 500 gram baby potatoes, halved; 1/2 cup fresh or frozen peas, thawed

Ingredients

2 tablespoon canola oil

700 gram boneless, lean lamb stew meat, cut in 2cm cubes

1/4 cup flour

salt and freshly ground black pepper

1 large onion, thinly sliced

1/2 cup cold water

1 bunch baby carrots, trimmed (or use carrot sticks)

500 gram baby potatoes, halved

1/2 cup fresh or frozen peas, thawed

Method

1.Heat oil in frying pan over a medium-high heat. Dust cubed lamb 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.

2.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.

3.Cover and cook on low for six hours. Add carrots and potatoes and cook for two hours more. Add peas and cook for a further 30 minutes. Adjust seasoning with salt and pepper to taste.

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Ingredients

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