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Slow cooker lamb stew
Fruit and vegetables
1 large
onion
, thinly sliced
½ tsp dried
thyme
or 3–4 fresh
thyme
sprigs
1 tsp dried
mint
3–4 large
carrots
(around 500g/1lb 2oz
carrots
), peeled and cut into 1cm diagonal slices
500g/1lb 2oz
new potatoes
, halved or quartered if large (aim for 3–4cm/1¼in–1½in pieces)
Tins, packets and jars
25g/1oz
plain flour
2 tbsp
Worcestershire sauce
Cooking ingredients
1 tbsp
sunflower oil
2 tbsp
tomato purée
salt and freshly ground
black pepper
Meat, fish and poultry
700g/1lb 9oz
lamb neck
fillet, cut into roughly 4cm/1½in chunks
Other
400ml/14fl oz hot
lamb stock
, made with 1
lamb stock
cube
150g/5½oz frozen
peas
Back to recipe
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