Lamb stew with leeks and cabbage – a slow cooker recipe, influenced by Welsh roots

Lamb stew with leeks and cabbage – a slow cooker recipe, influenced by Welsh roots

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.

Ingredients

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

Method

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.

 

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2 Comments

  1. 8th December 2017 / 11:17 am

    This sounds good, might have to give this one a go. Anything that goes in the slow cooker is a winner.

    • Helen Treharne
      8th December 2017 / 11:18 am

      Agreed. I’m a huge fan of anything that requires “just leaving it”. Far too many recipes for quick meals which might take only half an hour but requires to you be at that cooker for half an hour straight. Not much help with a toddler climbing up your leg. I also have a very small kitchen so using lots of pans and hob space is a non starter for me.

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