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“A simple, slow cooked, one pot dish with very few ingredients but delicious flavour. Created when I had little in the cupboards and using my favourite meat and favourite spice. I use cinnamon bark (not the curled sticks) which you can normally buy quite cheaply in packets from the Asian shops rather than powder as it gives a more natural flavour. I've not tried it with red wine yet but I bet a good slug of a nice spicy red would go well in it too! Goes really nicely with roasted or mashed sweet potato.”
READY IN:
6hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown off the lamb in a little olive oil and put in the slow cooker/crock pot.
  2. Gently fry the onion until soft, add to pot.
  3. At the same time, parboil the carrots and add both carrots and water to the pot.
  4. Add the seasonings and stock cube, and top up with water to just cover the ingredients.
  5. Cook on slow (or low oven heat if casserole) for at least 5 hours.

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