- In a large non-stick skillet, add onions(half) and a wee bit of garlic
- Sauté with butter and a little oil in a frying pan until softened
- Then add in chopped meat and brown.
- Sprinkle a coating of cornflour – this will thicken as juices start to appear.
- Once meat browned add some stock(beef) to the frying pan just enough to half cover the meat, and continue to cook.
- While this is going on pop the potatoes and carrots and remaining onion and leek into a pot and sweat at a low heat to draw out water and start to soften the vegetables.
- Once leek and onion soft add the meat and stock from the frying pan to the vegetable pot and cook together all the ingredients.
- Add whisky sauce.
- Once the pot has come to the boil leave to simmer for 20 mins and then transfer to a casserole (oven resistant pot) and cover and place in oven at about 120 centigrade and cook for another 40 minutes or longer-an hour is good.
- Serve with crusty bread.
Slow Cooker Lamb
Ingredients
- 1 tablespoons olive oil
- Salt and pepper
- 2-1/2 pounds lamb shoulder chops, bones removed and visible fat trimmed, cut into 1-inch chunks
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons coriander
- 1-1/2 cups low sodium beef broth
- 1 bottle of Whisky sauce original
- 1 teaspoon cornflour
- 3-4 medium potatoes
- 2-3 carrots
- 1 leek