Slow cooker lamb stew with potatoes

Slow cooker lamb stew with potatoes
  • Serves icon Serves 8 (or 2 meals for 4)
  • Time icon Hands-on time 10 min

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.

Let the slow cooker do the hard work with our collection of delicious slow cooker recipes.

Nutrition: per serving

Calories
330kcals
Fat
12.2g (5.2g saturated)
Protein
33g
Carbohydrates
20.1g (6g sugars)
Fibre
3.4g
Salt
0.3g
Calories
330kcals
Fat
12.2g (5.2g saturated)
Protein
33g
Carbohydrates
20.1g (6g sugars)
Fibre
3.4g
Salt
0.3g

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

You’ll also need…

  • Slow cooker

Method

  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.

delicious. tips

  1. Easy swaps: Turn the stew into a tagine. When you cook the lamb, swap the spices for a shop-bought tagine paste and swap the potatoes for root vegetables and dried apricots. Serve with couscous.

    Use the stew as the filling in a puffed lamb pie. Thicken the sauce by simmering with 1-2 tsp cornflour mixed with water, then pour into a pie dish, top with ready-rolled puff pastry and bake at 180ºC fan/gas 6 for 25-30 minutes.

Recipe By

Jen Bedloe

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