HealthAgenda

Recipes

Slow cooker Spanish lamb with beans

Savour the tenderness of this lamb dish with sliced chorizo adding a Spanish twist. If you don’t have a slow cooker, use a good quality saucepan with a lid, over a low heat.

Cooking time: 6 hours

Serves: 6

INGREDIENTS    

  • 2 tbs olive oil
  • 2 onions, sliced
  • ½ red capsicum, diced
  • 1 chorizo sausage, diced
  • 800g diced lamb
  • 2 cups beef stock
  • 4 cloves garlic, peeled and crushed
  • 2 tsp Worcestershire sauce
  • 2 tbs balsamic vinegar
  • sprinkle of dried oregano
  • cracked pepper, to taste
  • 3 tbs tomato paste
  • 1 zucchini, sliced
  • 2 carrots, peeled and sliced
  • 1 can cannellini beans, drained and rinsed

METHOD

  1. In a frypan heat olive oil and sauté onions for 5 mins or until softened, then add to slow cooker.
  2. In same pan heat capsicum and chorizo, once cooked add to slow cooker.
  3. Add a touch more oil to the pan, brown lamb and again add to slow cooker.
  4. Now add everything else to slow cooker – stock, garlic, Worcestershire sauce, balsamic vinegar, and sprinkle of oregano then season with cracked pepper.
  5. Cook for 4 hours then add tomato paste, zucchini, and carrots and beans. Cook a further 2 hours. Meat should be very tender.
  6. Enjoy your Spanish lamb! Any leftovers are suitable to freeze.

Recipe courtesy of weightloss.com.au.

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