Slow Cooker Lamb Provencal
This simple one-pot dish is made from slowly simmered lamb in a rich tomato sauce with peppers, courgettes, red wine and herbs.
Ingredients
- 525 g lamb leg steaks
- 3 tbsp plain flour (25g)
- 1 large onion
- 2 garlic cloves
- 1 lamb stock cube
- 150 ml just-boiled water
- 1 tbsp Marmite
- 2 tbsp tomato puree
- 400 g can butterbeans
- 400 g can chopped tomatoes
- 2 tsp dried mixed herbs
- 150 ml red wine, or extra lamb stock
- 1 large red and 1 large yellow pepper
- 2 medium courgettes
- flaked sea salt
- ground black pepper
Instructions
- Trim any hard fat off the lamb, then cut the lamb into roughly 3cm chunks and put it in the slow cooker. Add the flour and plenty of salt and pepper and toss to coat the pieces. Peel and very thinly slice the onion and peel and crush the garlic.
- Dissolve the stock cube in the just-boiled water and stir in the Marmite and tomato puree. Rinse the butterbeans in a sieve under running water, then drain. Add the beans, onion, garlic, stock mixture, tomatoes, herbs and wine (or extra stock) to the slow cooker and stir to combine.
- Halve and deseed the peppers then cut them into roughly 4cm chunks. Trim and thickly slice the courgettes. Place the peppers and courgettes on top of the lamb but do not stie. cover with the lid and cook on HIGH for 4-5 hours or LOW for 5-7 hours, or until the lamb is very tender and the onions are softened.
- Adjust the seasoning to taste and serve with small portions of cooked rice, mash or boiled potatoes.
- This recipe takes 4-5 hours on HIGH or 5-7 hours on LOW.
Notes
Freeze the cooked and cooled casserole in labelled zip=seal bags or freezer-proof containers for up to 3 months. Thaw overnight in the fridge and reheat in the microwave, stirring occasionally, until piping hot.
Nutrition
Calories: 337kcal
