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.
