
Lamb and Chipolata Sausage Stew
A hearty and rich meat and vegetable stew in delicious gravy
Equipment
- 6L slow cooker
Ingredients
- 4 lamb loin chops
- 1 large forequarter lamb chops
- 6 chipolata sausages
- 40 gram pkt french onion soup mix (dry)
- 100 ml mint sauce
- 2 large potatoes, chopped
- 1/2 large red capsicum, chopped
- 2 celery stalks, sliced
- 2 large radishes, chopped
- 1/2 cup frozen peas
- 100 grams frozen broccoli – I used Birds Eye Deli Garlic Herb Broccoli
- 2 large carrots, cut
- 1 medium onion, chopped
- 2 cloves chopped garlic
- 1 tin baby peas
- 400 gram Can crushed tomatoes – I use Mutti brand
- 1/2 handful Perino baby tomatoes
- rock salt to season
- 1/4 cup Herbies Herbes de Provence mixed dried herbs
- sprinkle onion powder,
- (cornflour to thicken if required at end)
Instructions
- Place meat in slow cooker and season with the french onion soup and herbs
- Add all the other vegetables & tomatoes then season with mixed herbs and onion powder
- Cook on HIGH for 3hrs then LOW for 2hrs. Alternatively it could cook for around 8hrs on low.
- When cooked you can add a cornflour slurry to thicken the beautiful juices
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