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Slow cooker lamb and butterbean stew

Slow cooker lamb and butterbean stew

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If you do not own a slow cooker this recipe will be all the incentive you need to go out and buy one!

Preparation time


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

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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