Saturday, 5 November 2011
Lamb and Vegetable Stew (Slow cooker)
I love my slow cooker. In winter its always on the bench with something on the bubble. This can be anything from a tomato sauce to a complete dinner for when my wife gets home from work.
1 kg cubed lean boneless lamb
2 medium tomatoes, peeled and seeded, chopped
1 summer squash
2 to 3 medium potatoes
10 mushrooms, sliced
1/2 cup bell peppers, chopped
1 cup onions, chopped
2 teaspoons salt
1 garlic clove, crushed
1/2 teaspoon thyme leaves
1 bay leaf
2 cups chicken stock
2 tablespoons butter
2 tablespoons gluten free flour
Slice summer squash and zucchini. Dice potatoes.
Place lamb and vegetables in slow cooker. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 to 9 hours, until lamb and vegetables are tender.
Turn to high setting. Blend flour and butter, then shape into small balls. Drop into stew and cook, stirring frequently, until thickened.
Serve over hot cooked brown rice.