For February, we thought this simple, warming dish would be just the job – lamb and chunky vegetables slowly cooked in a stock flavoured with cinnamon, bay leaves, cloves and mixed herbs – it doesn’t get tastier than this!
Preparation time: 25 minutes
Cooking time: 7-8 hours
900g lean lamb fillets or leg steaks, all visible fat removed
200g baby carrots, peeled and halved
2 onions, peeled and chopped
2 celery sticks, roughly chopped
400g can chopped tomatoes
4 baby courgettes, halved lengthways and quartered
2 garlic cloves, peeled and crushed
2 cinnamon sticks
2 bay leaves
200ml lamb stock
2 tsp dried mixed herbs
Salt and freshly ground black pepper
Chopped fresh flat leaf parsley, to garnish
Place all the ingredients into the slow cooker pot, season and stir.
Cover and cook for 6-8 hours on MEDIUM or until the meat is tender.
Remove the cinnamon sticks and bay leaves and serve garnished with chopped parsley.