Lamb & Vegetable Stew

Lamb, Cubed, 400 grams
Carrots, raw, diced, 300 grams
Kohlrabi, diced, 1 whole
Onions, raw, diced, 2 medium
Beef stock, 250ml
Red Wine, 250ml
Chopped tinned tomatoes, 400 grams
Rosemary, chopped, 3 sprigs
Olive Oil, 1 tbsp
Flour, whole grain, 2 tbsps

Replace whole grain flour with cornflour for a gluten free recipe.

1. Prepare all the meat and vegetables
2. Heat olive oil in large wok or pan and stir fry the vegetables and rosemary for 10 minutes
3. Add lamb and flour and stir well
4. Add chopped tomatoes, stock and wine.
5. Bring to the boil, stirring well.
6. Pour into a slow cooker and cook for 4-6 hours.
7. Serve with rice, couscous or mashed potatoes.


Serving Size: Four servings