11. Preheat the slow cooker if necessary - see manufacturers instructions. Heat the oil in a large frying pan, add the lamb and fry over a high heat until browned on both sides. Lift out with a slotted spoon and transfer to a plate.
32. Add the onion to the pan and fry, stirring for 5 minutes or until lightly browned. Add the mushrooms and cook for 2 minutes. Stir in the flour, then gradually mix in the stock and port. Add the tomato pure, cranberry sauce and dried cranberries, and season to taste with salt and pepper. Bring to the boil, stirring.
53. Put the pieces of lamb in the base of the slow cooker pot,pour over the hot sauce and arrange the sliced potatoes on top, overlapping the slices in two layers. Gently press the potatoes down into the sauce, cover and cook on low for 7-8 hours or until lamb and potatoes are tender