Slow Cooker Lamb and Butterbean Stew
If you do not own a slow cooker this recipe will be all the incentive you need to go out and buy one!
Feeds
1Person
Preparation time
40Min.
Difficulty
easy
Ingredients
- ungrouped
- 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
- 1 410 g tin tomato and onion mix
- 30 ml original chutney
- 15 ml Worcestershire sauce
- 1 sachet Knorr brown onion soup
- 400 ml boiling water
- 1 Knorr beef stock pot
- 1 punnet button mushrooms, quartered
- 1 tin butter beans, drained
Preparation method
- ungrouped
- Heat oil in a large pan and fry the onion and garlic until tender then remove and set aside
- Combine the cake flour, mustard powder, curry powder and rosemary in a bowl
- Toss the lamb cubes in the flour then fry in batches until well browned
- Layer the butternut, potatoes and carrots on the bottom of the crock, top with the cooked onions and then the browned lamb
- 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
- Stir well with a plastic spoon to mix, cover with the lid and cook on low for 3 hours
- After 3 hours add the button mushrooms and butterbeans and cook for a further 3 hours
- Garnish with chopped parsley and serve with rice
- 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
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