Ingredients:-
700 g Lamb, (Cut into 2cm cubes)
2 Tbsp canola oil
¼ cup flour
1 tsp salt – to taste
1 tsp freshly ground pepper – to taste
1 onion
1 ½ cups water
1 bunch baby carrots
500 g baby potatoes
1 ½ cups frozen peas
METHOD:-
Heat oil in frying pan over a medium-high heat. Toss meat in flour and season with salt and pepper. Brown floured lamb, in 2 or 3 batches, for five mins in the hot oil. Using a slotted spoon, remove browned lamb to the bowl of slow cooker.
Reduce pan heat to medium. Add the sliced onion and cook for five minutes, stirring until lightly browned. Stir in the water, scraping up the browned bits off the bottom of the pan. Transfer onion mixture to slow cooker.
Cover and cook on low for six hours. Add baby carrots, trimmed (or use carrot sticks) and potatoes, halved and cook for two hours more. Add fresh or frozen peas and cook for a further 30 minutes. Adjust seasoning with salt and pepper to taste.