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Zara’s Lamb Stew

Zara’s Lamb Stew

Zara’s Lamb Stew

Zara’s Lamb Stew


1.5 kgs Lamb loin chops

4 Carrots; Chopped

1/2 bunch Celery; Chopped

8 Button mushrooms

2 Brown onions; Chopped

6 Shallots; Peeled, whole

2 tin Diced tomato

1 cup Beef stock

1/2 cup Plain flour

1/2 teaspoon Dried oregano

1/2 teaspoon Garlic

1/2 teaspoon Italian Herb mix

1 tablespoon Olive oil

Salt/Pepper; To taste

1/2 cup Frozen Peas


Cut up the chops into palm-sized pieces, coat in flour and fry with garlic and olive oil until meat is brown.

Place meat in crock pot along with the stock, tinned tomatoes, vegetable and herbs.

Simmer on very low heat for at least 4 hours (although you can cook overnight which will result in a more flavoursome stew). Stir occasionally and add salt and pepper to taste (use sparingly at first; remember the liquid will reduce, so if you make it salty at the beginning, it will be extremely salty once you serve it!)

Just before serving, stir in frozen peas.

Serve with mash potato or rice


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