Slow cooker lamb stew with potatoes

Dinner doesn’t get any simpler than this: for 10 minutes effort you get a meltingly tender slow cooker lamb stew in a lightly-spiced sauce. This recipe is great for batch...

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About Recipe
Slow cooker lamb stew with potatoes

Dinner doesn’t get any simpler than this: for 10 minutes effort you get a meltingly tender slow cooker lamb stew in a lightly-spiced sauce. This recipe is great for batch cooking.

Ingredients :
  • 1.2 kg lamb shoulder, diced
  • 2 red onions, sliced
  • 2 celery sticks, chopped
  • 4 garlic cloves, peeled
  • 3 tbsp tomato purée
  • 4 tbsp red wine vinegar
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 3 bay leaves
  • 400g tin chopped tomatoes
  • 750g small potatoes such as charlotte, halved if large
  • Chopped flatleaf parsley, dill, lemon zest to serve
Directions :

  1. Put the lamb in a slow cooker with the remaining ingredients, 100ml water and salt and black pepper, then cook on low for 6 hours or on high for 4 hours. If you don’t have a slow cooker, you can get the same results using a lidded casserole. Wet a disc of compostable baking paper the same size as the casserole. Scrunch it up, then place it onto the stew. Put the lid on and cook at 130ºC fan/gas 2 for 4 hours.

  2. Serve with the herbs, bread or veg. Or, to batch cook ahead, cool the stew, then portion in labelled airtight containers and freeze for up to 6 months. Defrost overnight in the fridge, then reheat in a medium oven or in a pan until piping hot throughout.

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