- 1/2 cup plain flour
- salt and pepper
- 1.2 kg lamb forequarter chops, cut in half
- 3 tbs vegetable oil
- 3 onions, sliced
- 3 carrots, peeled and sliced
- 1 swede, peeled and diced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 3 tbsp tomato paste
- 3 cups beef stock
- 1kg potatoes, peeled and thickly sliced
- 1/3 cup parsley, chopped
Slow cooker Irish stew recipe
Place flour, salt and pepper in a bag with the lamb chops and shake.
Heat oil in a frying pan and sear chops on both sides. Place in slow cooker with potatoes, carrots, swede, thyme.
In the same frying pan, cook the onions with for 3 minutes and then add the tomato paste, cooking for 2 minutes.
Add the stock to the pan and bring to the boil. Pour into the slow cooker.
Cook on high for 4 hours or low for 8 hours.
Remove bones before serving and stir through parsley.
You add your favourite vegetables to this recipe.
I chose oregano and thyme but a couple of teaspoons of mixed herbs is also a nice replacement.
You can also use neck chops for this recipe. Forequarter chops have bones but the slow cooking makes them fall away from the meal.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.