Whether you use an electric slow cooker, or the trusty covered casserole dish, these no-fuss meals will fill your home with a delicious aroma and leave you with time to spare.
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, sliced
- 1 tbsp chopped rosemary
- 700g diced lamb (you can use a less expensive cut, like boneless shoulder)
- 150g carrots (I used the little pre-peeled ones, but use 2 large carrots, diced, if your prefer)
- 1 stalk celery, chopped
- 4 medium potatoes, 2 diced, 2 reserved, for slicing
- 1½ cups lamb or chicken stock
- 1 tsp each ground cumin, ground coriander, smoked paprika
- 11∕³ cups tomato sauce
- 1 tbsp cornflour
- 2 tbsp grated tasty cheese
- Pinch smoked paprika
- Parsley, chopped, to garnish
- Serve with minted brussels sprouts, if desired (recipe follows)
1 If using an oven, preheat to 160°C. In a frying pan or a heavy-based casserole, heat the oil and saute the onion, garlic, rosemary and lamb until fragrant and the lamb is browned off.
2 Add the carrots, celery and the 2 diced potatoes. Leave in the casserole or transfer to the slow-cooker bowl. Whisk together stock, spices, tomato sauce and cornflour and pour over meat. Cook covered on low for 6 hours, high for 3 hours, or 2 hours 30 minutes in the oven.
3 1 hour before the end of cooking, slice potatoes thinly and layer over the casserole. Sprinkle with cheese and paprika. Return to the oven.
4 Serve with parsley greens.For a quick side dish Heat 2 tablespoons oil and saute 10 quartered brussels sprouts and 1½ cups peas for 2-3 minutes, then add ½ cup of liquid (stock, water or wine) and cover for 3-4 minutes until sprouts are tender. Season with chopped mint, sea salt and cracked pepper.