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Lamb Stew: Slow Cooker
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750g | lamb cubes |
50g | flour |
2 | onions, sliced |
Mixed veg chopped | |
450g | potatoes, sliced, or baby potatoes |
30ml | sherry |
1/2 tsp | mustard powder |
1 large pinch | nutmeg |
3 | bay leaves |
1 tsp | rosemary |
1 tsp | thyme |
400 ml | beef stock |
15 g | butter |
1 | garlic clove |
Coat the lamb in flour.
Layer the lamb and vegetables in the slow cooker.
Season with salt and pepper.
Add bay leaves, thyme, rosemary and nutmeg.
Sprinkle with black pepper.
Add potatoe.
Pour in stick and sherry.
Cover with garlic butter.
Leave to cook for 3 - 4 hours on high.
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