Lamb and Tomato Casserole
MediterraneanLambEasy420 minBy Northstar
Ingredients
Servings
4
- 2 lb lamb shoulder, cut into 1-inch cubes
- 1 large onion, chopped
- 2 tbsp butter
- 2 tbsp vegetable oil
- 1 oz all-purpose flour
- 1 tsp dried marjoram
- 14 oz canned diced tomatoes with juice
- 0.5 cup beef stock
- 0.5 tsp salt
- 0.3 tsp black pepper
Instructions
- 1
In a large skillet, heat butter and oil over medium-high heat. Brown the lamb and onion together until onion is soft and lamb is lightly browned.
- 2
Stir in flour and cook for 2 minutes. Add marjoram, stock and canned tomatoes with their juice. Bring to a boil, stirring well.
- 3
Pour mixture into the slow cooker. Cover and cook on HIGH for 30 minutes, then on LOW for 6 to 7 hours.
- 4
Taste for seasoning and adjust. Serve over rice, couscous, or with crusty bread.