Slow Cooker Lamb and Butterbean Stew 

	    
              
  • 1 People
  • 40 min.
  • easy 
If you do not own a slow cooker this recipe will be all the incentive you need to go out and buy one! 
Ingredients
  • 15 ml sunflower oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 1 kg lamb, cubed
  • 15 ml cake flour
  • 30 ml mustard powder
  • 15 ml Rajah mild and spicy curry powder
  • 10 ml Robertsons rosemary
  • 1 medium butternut, peeled and cubed
  • 2 carrots, peeled and sliced
  • 2 large potatoes, peeled and quartered
  • 1 x 410 g tin tomato and onion mix
  • 30 ml original chutney
  • 15 ml Worcestershire sauce
  • 1 x 50 gram sachet Knorr brown onion soup
  • 400 ml boiling water
  • 1 Knorr beef stock pot
  • 1 punnet button mushrooms, quartered
  • 1 tin butter beans, drained
Cooking Method
  1. Heat oil in a large pan and fry the onion and garlic until tender then remove and set aside

  2. Combine the cake flour, mustard powder, curry powder and rosemary in a bowl

  3. Toss the lamb cubes in the flour then fry in batches until well browned

  4. Layer the butternut, potatoes and carrots on the bottom of the crock, top with the cooked onions and then the browned lamb

  5. Add the tin of tomato and onion mix, chutney, Worcestershire Sauce, contents of the sachet of KNORR Brown Onion Soup, water and KNORR Beef Stock Pot, then season well

  6. Stir well with a plastic spoon to mix, cover with the lid and cook on low for 3 hours

  7. After 3 hours add the button mushrooms and butterbeans and cook for a further 3 hours

  8. Garnish with chopped parsley and serve with rice

  9. Tip – do not remove the lid from the crock unnecessarily during the cooking process – if you do you need to allow an extra 10 minutes cooking time

  • Nut Free
  • Dairy Free
  • Gluten Free