| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Lamb shoulder |
| 2 |
oz |
Butter |
| 1 |
oz |
All-purpose flour |
| 1 |
t |
Marjoram |
| 8 |
oz |
Canned tomatoes |
| 1 |
|
Onion |
| 2 |
T |
Oil |
| 1/4 |
pt |
Beef stock |
|
|
Salt and pepper |
INSTRUCTIONS
Cut the lamb into 1 inch cubes and chop the onions. Cook in the
butter and oil until the onions are soft and golden and the lamb is
lightly browned. Stir in the flour and cook for 2 minutes. Add
seasoning, marjoram, stock and tomatoes with their juice. Bring to
the boil, stirring well. Pour into crockpot, cover and cook on HIGH
for 30 minutes, then on LOW for 6-7 hours. Recipe By : Crockpot
Cooking from Barbara Blitz File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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