| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Lamb shoulder |
| 2 |
oz |
Butter |
| 1 |
oz |
All-purpose flour |
| 1 |
ts |
Marjoram |
| 8 |
oz |
Canned tomatoes |
| 1 |
lg |
Onion |
| 2 |
tb |
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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