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Preparation Time: 15 minutes
Cooking time: 6 - 7 hours
Serves: 5
If served as five portions, provides 368 cals, 25g fat (of which 8g saturates), 7g sugar and 0.9g salt per portion.
Ingredients
- 450g (1lb) boneless leg of lamb, diced into 2.5cm (1in) chunks
- 2 onions, sliced
- 2 tbsp plain flour
- Salt and pepper to taste
- ½ tsp English mustard
- 1 large pinch ground nutmeg
- 3 bay leaves
- 3 tsp mixed herbs
- 2 sticks celery, sliced
- 1 carrot, peeled, chopped on an angle
- 100g (3½oz) turnip, finely diced about 3mm
- 3 cloves garlic, diced or grated
- 2 tbsp dry sherry
- 450ml (16fl oz) beef stock
- 450g (1lb) potatoes, peeled and sliced
- 2 tbsp butter
- Seasoning
Method
1. Add the lamb, onions, flour, seasoning, mustard, nutmeg, bay leaves and herbs into the slow cooker, keeping 1 tsp of herbs back for the potato topping. Mix thoroughly.
2. Add the remaining ingredients except for the potatoes and butter, and mix.
3. Lay the sliced potato evenly over the lamb and vegetables and dot with butter. Finish with another few grinds of pepper, salt and the remaining mixed herbs.
4. Cover the slow cooker and cook on high for 6 - 7 hours. Check that lamb and potatoes are tender then serve hot.
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