Name: Lamb and Tomato Casserole
Ingredients: 2 pound shoulder lamb; 2 ounce butter; 1 ounce plain flour; 1 tsp marjoram; 8 ounce can tomatoes; 1 large onion; 2 tblsp oil; 1/4 pint beef stock; salt and pepper

Lamb and Tomato Casserole

Cooking MethodSlow Cooker

Ingredients

2 pounds shoulder lamb
2 ounces butter
1 ounce plain flour
1 tsp marjoram
8 ounces can tomatoes
1 large onion
2 tblsp oil
1/4 pint beef stock
salt and pepper

Instructions

Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter and oil until the onions are soft and golden and the lamb is lightly browned. Stir in the flour and cook for 2 minutes. Add seasoning, marjoram, stock and tomatoes with their juice. Bring to the boil, stirring well. Pour into slow cooker, cover and cook on HIGH for 30 minutes, then on LOW for 6-7 hours.