Slow Cooker Mediterranean Lamb

The only thing we have done is a quickly fry up of the chorizo, as this will maximize the flavour, and you can do this after adding everything to the cooker.

This dish has a lot of depth and richness, and leftovers are perfect for placing in single containers, freezing and having another night for dinner down the track.

Ingredients

• 800g Casserole Lamb, diced
• 6 Cloves Garlic
• 2 tsp. Dried Oregano
• 2 tsp. Dried Rosemary
• ½ Chorizo Sausage, diced
• 3 large potatoes, washed and cut into chunks
• 3 large carrots, washed and cut into chunks
• 2 cups passata sauce
• 3 tbsp. tomato paste
• 2 cups low sodium beef stock
• 2 cups water
• 2 onions, sliced
• 2 tbsp. chopped parsley
• 1 cup red wine
• 1 red capsicum, sliced

Method

1. Turn on slow cooker to low setting (8 hours).
2. Place onion, garlic, lamb, red wine, red capsicum, 2 cups beef stock,2 cups water, passata oregano, rosemary and 2 cups water into slow cooker. 
3. In a small non-stick frypan, on med heat, cook the chorizo for approx 3 mins, or until nice and browned, add to slow cooker. Add the tomato paste.  Stir.
4. Season with S& P and cook for 6 hours or even 8 but you need to add the potatoes and carrots which will take 1-2 hours to cook.  You can put this on in the morning and when you get home add the potatoes.
5. Serve when ready or the next day, just prior to serving add the parsley.