You will need.........
(a large slow cooker)
600g lamb leg steaks or lamb shoulder, cut into chunks,
8 shallots halved, or a medium onion chopped,
200g small leeks sliced,
200g small carrots sliced,
400g small baby potatoes, scrubbed (Maris Peer or Maris Piper are best),
1.2litres of warm vegetable stock using two vegetable stock cubes,
2 tbsp fresh chopped parsley,
150g frozen peas,
2 tbsp cornflour and 1 tbsp Bisto powder.
salt and pepper to taste.
1 tsp Bouillon powder, - optional,
1 tsp dried Rosemary, or freshly chopped, - optional,
Pearl barley, with or without dried peas, and lentils can also be added - optional.
The amounts needed will vary according to taste
and how many you are cooking for. Experiment!!!
Method:
Stir-fry the lamb and onions in a little cooking oil until sealed and the onions soft
Put the lamb, onions, all the vegetables and the stock into the slow cooker.
Add any of the optional ingredients.
Leave to cook during the day on a low setting (about 6hours)
About one hour before serving add in the cornflour and bisto that has been mixed with a little water to make a thin paste. Stir in well and mix. If after half an hour you would like the hotpot thicker add a little more to it.
1/4 hour before serving sprinkle in the Bouillon powder and stir in - optional.
When serving scatter the chopped parsley on top.
Left-overs can be frozen for later!
"Mmmmmmmmm!" Soooo tasty!!
