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.
6
Serves
435
Calories
48.9g
Protein
678g
Serving Size
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
- 1Turn on slow cooker to low setting (8 hours).
- 2Place onion, garlic, lamb, red wine, red capsicum, 2 cups beef stock,2 cups water, passata oregano, rosemary and 2 cups water into slow cooker.
- 3In 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.
- 4Season 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.
- 5Serve when ready or the next day, just prior to serving add the parsley.