Lamb Stew in Slow Cooker

My slow cooker has been one of my best investments in the kitchen. I like the idea of food cooking slowly overnight and ready to be served in the morning. Of the several recipes I have tested this lamb stew (I like to use minced lamb) is my favourite.

Ingredients:

• 800 gms of Minced Lamb
• 2 large Potato (I used the King Edward varierty)
• 3 sticks of Celery (chopped)
• 4 cloves of Garlic (chopped finely)
• 2 Onions (chopped finely)
• 2 Carrots (chopped finely)
• 2 tbsp sherry
• 1 tsp Dijon Mustard
• 1 Knorr Veg Stock Pot
• 1/2 tsp dried Rosemary
• 1/2 tsp dried Thyme
• 1/4 tsp ground Nutmeg
• 50 gms Plain Flour
• Salt and Pepper to taste
• Butter
• Oil
• 450 mls of water

Method:

In a large pan, add a little oil and brown the minced lamb.

Once the lamb is browned, add the garlic and onions and cook till the raw smell disappears.

Next add the carrots and celery and cook for about 5 minutes.

Add the flour and mix well.

Add the rosemary, thyme, sherry, salt and pepper and mix well.

Next add the stock pot and the 450 mls of water and bring to a boil and let it simmer for 5 minutes.

Chop the potatoes in half and cook, till its 50% done. Keep aside to cool and then slice it thinly.

Tip the stew into the slow cooker, cover with potato slices and cook on high for about 6-7 hours.

Serve with toasted bread to mop up the juices.