Lancashire

Lamb Stew

Ingredients

750g lean lamb, cubed

1/2 cup (60g) plain flour, seasoned with salt and pepper

2 onions, sliced

2 celery stalks, sliced

1 carrot, cubed

100g swede, cubed

1 pinch salt and pepper, to taste

3 bay leaves

1 teaspoon diced thyme

1 teaspoon diced rosemary

1/2 teaspoon English mustard

1 pinch ground nutmeg, to taste

450g potatoes, peeled and sliced

400 ml beef stock

30ml dry sherry

1 clove garlic, diced

15g butter

Method

1. Coat the lamb with flour. Layer the lamb, onions, celery, carrot and swede in a
slow cooker. Season with salt and pepper.
2. Add in the bay leaves, thyme, rosemary, mustard and nutmeg.
3. Cover with potato slices then pour in the stock and sherry.
4. Cover slow cooker and cook on High for 3 to 4 hours.
5. Combine the garlic and butter then spread over the potatoes. Sprinkle with
ground black pepper.