SLOW COOKING RECIPES (CONT.)
Lamb and Vegetable Hotpot
(Serves 4)
Ingredients
350g / 3/4lb lean lamb, cubed
25g / 1oz seasoned flour
1 large onion, peeled and chopped
1 leek, chopped
2 carrots, peeled and chopped
1/2 small turnip, peeled and diced
1 bouquet garni
1 bay leaf
salt and pepper
2 tblsps / 30mls chopped parsley to garnish
1 potato
400g / 16oz chopped tomatoes
450mls / 3/4pint hot stock.
Cookware
Large microwave proof casserole dish with lid or a
large bowl covered with a plate. Place on
turntable.
Method
1. Toss the lamb in the seasoned flour until well
covered.
2. Place all the ingredients into a large microwave
proof casserole dish or large bowl, stir well
and cover with a lid.
3. Cook using 2 Stage Slow Cook - Slow Cook High
for 40 minutes, followed by Slow Cook Low for
6 - 8 hours.
4. After stage 1 you may stir the casserole, but this is
not essential. Recover the dish and return to the
oven.
5. After cooking stir well, remove bouquet garni and
bay leaf. Garnish with fresh chopped parsley.
