Ingredients
6 tblsp vegetable oil
4 tblsp plain flour
1kg lamb
diced into large chunks
2 large onions
cut into segments
3 large carrots
peeled and cut into large pieces
4 celery
chopped into large pieces
6 fresh tomatoes
chopped
3 cloves garlic
crushed
¼ cup tomato paste
1 tbsp chicken stock powder
6 cups water
1 bouquet garni
salt and pepper
to taste
Equipment
- 1 large ziplock bag
- 1 large fry pan
- 1 slow cooker
- 1 spoon
Instructions
- Place lamb into a large ziplock bag with the flour and salt and pepper and shake until all pieces are coated.
- Heat 2 tbsp of oil in a large fry pan and brown meat in batches and set aside.
- In the same pan fry onions, carrots, celery and tomatoes with garlic.
- Stir in tomato paste and stock powder continually stirring for 2 mins.
- Add water and stir making sure you scrape the bottom of the pan to deglaze.
- Return meat to the pan and bring to the boil.
- Pour the contents of the pan into a slow cooker and push bouquet garni under the surface.
- Set to high until you see the contents boiling and then turn to low for 4 hrs or 2 hrs on high if you are short on time.
- If the sauce looks too thin leave the lid off your slow cooker for the last hour. Discard the bouquet garni.
- Serve with mash potatoes in a circle on the plate and ladle the hotpot into the centre.
Notes
Tip
Serve with mash potatoes in a circle on the plate and ladle the hotpot into the centre.
Variation
Fresh tomatoes can be replaced with 2 tins of diced tomatoes.
