Directions
Heat a heavy based frying pan with the olive oil on a hot heat. Cook the diced lamb pieces in 2-3 batches, browning the outside of the meat quickly. Transfer the meat to a slow cooker or casserole dish.
Keep the frying pan hot and add the sliced onions and cook for 5 minutes until tender. Add to the pot with the lamb. Add the garlic, bay leaves, Worcestershire sauce, brown sugar and season with salt and pepper.
Prepare the carrots, squash and potatoes, and add to the pot. Cover meat and vegetables with water or stock. Turn the slow-cooker to HIGH and leave to cook for 5-6 hours, or alternatively place covered casserole dish in a 160°C oven and cook for 2-3 hours, until the meat is tender.
Half an hour before serving, cut the broccoli into florets, and place in the dish, combining with the meat and vegetables. Allow to cook through.
Serve hot accompanied with crusty toasted bread.
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Ingredients
- ¼ cup olive oil
- 800g diced lamb or mutton
- 3 onions, peeled, sliced
- 4 cloves garlic, peeled, chopped
- 6 bay leaves
- ¼ cup Worcestershire sauce
- 1 tablespoon brown sugar
- Salt and freshly ground black pepper
- 4 carrots, peeled, sliced
- 1 LeaderBrand Squash, peeled, chopped
- 6 starchy potatoes, such as Agria, peeled, chopped
- 4 cups (1 litre) water or stock
- 1 LeaderBrand Broccoli, cut into florets
- Serve with, toasted ciabatta