Lamb & Tomato Casserole

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Ingredients

  • 2 lb shoulder lamb
  • 2 oz butter
  • 1 oz plain flour
  • 1 tsp marjoram
  • 8 oz can tomatoes
  • 1 large onion
  • 2 tblsp oil
  • ¼ pint beef stock
  • salt and pepper

Instructions

  • Cut the lamb into 1 inch cubes and chop the onions.
  • Cook in the butter and oil until the onions are soft and golden and the lamb is lightly browned.
  • Stir in the flour and cook for 2 minutes.
  • Add seasoning, marjoram, stock and tomatoes with their juice.
  • Bring to the boil, stirring well.
  • Pour into crockpot, cover and cook on HIGH for 30 minutes, then on LOW for 6-7 hours.
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Course Crockpot / Lamb / Vegetables