1 tbsp olive oil
1.5kg lamb shoulder, 5cm dice
1 brown onion, diced
600g potatoes, diced in 3cm cubes
2 carrots, peeled and sliced
1 bay leaf
2 cups beef or chicken stock
1 tbsp plain flour
- Heat oil in a frypan and brown lamb pieces well on all sides, seasoning well with salt and pepper. Remove and place in bowl of slow cooker. Add onions, potatoes, carrots and bay leaf, then pour over stock. Cook covered on high for 6 hours.
- Place flour in a small bowl and add enough liquid from the slow cooker to form a thin paste. Stir this through the lamb then continue cooking on high without the lid until sauce has thickened.
This stew is delicious served with green peas and a thick slice of country-style bread.
I used a boneless shoulder of lamb that I cut into large pieces. You can use pre-diced lamb if you prefer.
For that extra dash of Ireland, replace half the stock with Guinness.
Credits: Best Recipes