I’ve recently rediscovered the joy of cooking lamb. Depending on the cut it can work out relatively inexpensive per serving. It’s also a great meat for when you don’t want to do much preparation and you want something you can throw in a pot and let cook without much input from you. This lamb stew is one of my favourites and a take on Welsh cawl. It can be cooked in the slow cooker and results in a lovely broth, although you can thicken with a little cornflour or a spoon of gravy granules if you prefer it thicker.
400g diced lamb
1/2 green cabbage, shredded
2 leeks, finally shredded
1 small swede, diced
Tablespoon of water
Stock cube (beef, lamb or vegetable)
2 teaspoons of dried rosemary
1 teaspoon dried garlic
Place everything in a slow cooker, except the leeks and cabbage. Cook on low for three hours. After three hours ass the cabbage and leek and cook on low for 45 minutes.
Serve immediately with potatoes or side dish of your choosing.
This will serve two adults and up to two small children.