Time to make: 9 hrs , allow 8-9 hrs
(at time of publication)
Nutrition Info.(per serve)
- olive oil spray
- 700g lean lamb, diced
- 1 large onion, chopped
- 100g middle bacon, fat trimmed, rind removed, diced
- 2 cloves garlic, chopped
- 1 tablespoon plain flourall purpose flourX
- 200ml red wine
- 300ml salt-reduced beef or chicken stock
- 1 tablespoon tomato paste, no added salt
- 75g pitted prunes (optional)
- fresh or dried bouquet garni (a bundle of aromatic herbs)
- 15g reduced-fat spread
- 1 tablespoon olive oil
- 175g shallots, halved if large
Total fat 19g
Saturated fat 6g
Dietary fibre 4g
1 Preheat slow cooker if necessary – see manufacturer’s instructions. Spray a heavy-based frying pan with oil and add the lamb, a few cubes at a time, until all the pieces have been added to pan. Cook over a high heat, stirring occasionally, until browned. Drain and transfer to a plate.
2 Add onion and half the bacon to pan and cook for 5 minutes, stirring occasionally, until pale golden. Add garlic, then stir in flour. Add wine, stock, tomato paste, prunes (if using) and bouquet garni. Season with freshly ground black pepper. Bring to the boil, stirring.
3 Transfer mixture to slow cooker pot, add lamb and mix to combine. Cover and cook on low for 7-8 hours.
4 To finish, heat spread and oil in the cleaned frying pan. Add shallots and bacon and cook, stirring, until golden. Stir into lamb casserole and cook for a further 30 minutes then serve.
This recipe is for a standard size 3-litre slow-cooker. To make it in a larger cooker, increase the ingredient quantities by half as much again and cook for the same length of time.